Pancakes for lunch!
The most comforting weekend brunches or breakfasts are pancakes. My daughter missed them most when we had to switch to gluten free and vegan. This was one of the first recipes I converted over to restricted diet cooking. These turn out light and fluffy, filling and full of flavour. We like ours, not too sweet, we can sweeten them up with jam, maple syrup, peanut butter or any number of fun toppings.
Pancakes have to be from scratch and they fill the house with aromas and the bustling of being loved. Being able to grab a quick pancake recipe that makes up in a flash is important to me. It has to be easy and I don’t want to worry about it failing. I mixed flours, my gluten free sweet flour blend and buckwheat flour, but you can just use one flour if you like, just watch the consistency of your flour and test a pancake for how it cooks.
We had ours for a post run lunch.
Fluffy & Not too Sweet
We had unsweetened hemp cream in the fridge, it paired nicely with the homemade strawberry & cinnamon jam we made last summer, which is very sweet. We ran out of maple syrup so, jam and hemp cream (recipe here) worked in a pinch.
Blueberry Buckwheat Pancakes
- large bowl
- 1 cup - sweet flour blend, our recipe
- 1 cup - buckwheat flour
- 1 Tbsp - baking powder
- 1/4 cup - coconut sugar
- 1 tsp - salt
- 2 cups - vanilla oat milk
- 4 large eggs - ½ cup replacer
- 1 Tbsp - oil
- Blend dry ingredients with a whisk in a large bowl.
- Add wet ingredients and mix with whisk.
- Cook on a medium high heat. Always test one for heat of skillet and viscosity of batter