Spiced Vegan Buckwheat Pancakes.

Posted by in food, recipe, vegan | 37 comments

I think I’m in food love with this short stack of pancake perfection.

Yes, it’s true.

But how couldn’t I be? Would you believe these pancakes are vegan, have no added fat, and contain hardly any sugar? Based on the amazing flavor and moist, chewy texture, I barely can…But since I made them, I know it’s true.

Consider this healthy, satisfying breakfast at its finest: dense, hearty pancakes with plenty of whole grains, fiber, protein and just the right amount of spice from dashes of cardamom and coriander.

I can’t imagine a better way to start my day.

Spiced Vegan Buckwheat Pancakes

{vegan and can be made gluten free with gluten free oats}

{Serves 1 hungry person – approximately 4 small pancakes}

adapted from Cardamom-Scented Oatmeal Pancakes from the NY Times

Ingredients:

1/4 cup buckwheat flour (ground from raw buckwheat groats)

1/8 cup old fashioned oats

1 Tbsp. chopped walnuts or other nut (optional)

1 tsp. light brown sugar (optional)

1/2 tsp. baking powder

pinch of salt

equal dashes of cardamom and coriander

1 flax egg (or sub 1 small chicken egg)

1/3 cup unsweetened vanilla almond milk (or any milk)

1/3 cup cooked steel cut oats – mine had raisins (or sub other pre-cooked grain, such as oatmeal)

Instructions:

1. Prepare a flax egg by combining 1 Tbsp. flaxseed meal and 3 Tbsp. water, letting it rest for 3-5 minutes, and then whisking to ensure it’s achieved an “eggy” texture.

2. Combine the flour, oats, walnuts, baking powder, cardamom, coriander, brown sugar and salt in a medium bowl.

3. In a separate bowl, whisk together the flax egg and milk; stir in the cooked steel cut oats until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don’t overmix. The consistency should be that of thick pancake batter; add a little more milk or flour as needed.

3. Put a large skillet or griddle over medium heat, then spray surface with non-stick spray or coat with oil. Spoon out the batter in 1/4 cup measurements. Cook until bubbles form on the top, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more.

Serve warm with desired toppings. I opted for Earth Balance and light maple syrup, but about 3/4 of the way through I slathered on a little peanut butter and honey and it didn’t disappoint.

I will be making these again soon. Very soon.

And I hope you’ll try them, too.

With love from my kitchen,

-Dana


P.S. Don’t forget, today is the last day to “Gimme Your Recipes!” Be sure and send them in by tonight!

37 Comments

  1. I’m drooling. Thanks for that ;)

  2. These look delicious and they are filled with great ingredients! I haven’t made pancakes in a while and I’d love to try these soon! Hopefully I’ll find some time this weekend! :)

  3. Ive never tried buckwheat but it is something that I totally want to try!! And you cant go wrong with pancakes :)

  4. Wow those look so good! I love multigrain pancakes and pancakes with oats…I’m going to have to make these! Thanks for stopping by my blog – I’m glad I found yours now!

  5. YOU take gorgeous photos! Nice job on adapting the NYT recipe, we need more capable people adapting recipes to vegan needs.

    • What a kind thing to say. Thanks Carrie!

  6. I am pretty sure I just ate an hour ago.. and now I’m STARVING from looking at these pictures. ;) Those pancakes look awesome!!

  7. chyeah, I’m pretty sure my keyboard just got covered in slobber. holy YUM!

  8. those look amazing and the texture seems spot on! i will say oatmeal has gluten, so if you are looking for strictly gluten-free, bob’s red mill makes some great gluten-free oats!

    • Thanks friend! I must have misread than when I looked it up! I’ll make the change asap!

  9. Hey! I just read your guest post on Carrie’s blog – it was great! I just had to drop by :-) Your photos are truly wonderful and those pancakes look seriously yummy! I’ll be back :-)

    • Thank you! I hope to see you again soon, Emma! (by the way, I LOVE that name :D.)

  10. These look SO yum!

  11. YAY another pancake recipe for one!

    • I know! How great is that? I love recipes for one :D.

  12. Oh wow! Those look delicious, and I can’t believe there isn’t any added fat and very little sugar. Nice job!!

    • Dude I know!! I was so stoked when I took a bite and they tasted just as good or even better than butter- and sugar-laden pancakes!

  13. yum yum YUM! I definitely want to try this! the cardamom and coriander would definitely give it and edge. thanks for making me drool. :)

    I really love this blog and I can’t say how much I appreciate you expressing your faith! I literally squealed when I read it! Very few do that. I look forward to reading. :)

    • I read your comment last night on my phone while I was running some errands and it just warmed my heart. Thank you for your kind words and encouragement. It means so much.

  14. Those look amazing! How could anyone have a bad day starting with those! YUM :-)

  15. These ah-mazing! I have made something similar (and totally love buckwheat in general!), but I think you’ve got a few things I didn’t use…I’m gonna steal this!

  16. Yay! This is perfect timing, I just got a ton of buckwheat and I’ve been looking for good pancake recipes!! These look amaaaaazing!!

  17. These look amazing, especially since I’m obsessed with pancakes! I’ll have to make these when I get home from spring break and stop making gigantic quantities of unhealthy foods.

  18. This is a lovely stack of pancakes.
    Mmm I’m craving pancakes now

  19. These look so so good! Thanks for the pics! I can’t wait to make them for my lil brothers birthday!
    Hope you check out my blog at http://www.pureglowsixteen.blogspot.com

    xo
    Em

  20. These have to be THE BEST and MOST NUTRITIOUS vegan pancakes in existence! I used Coconut Crystals (low glycemic sugar alternative) instead of the brown sugar, and I topped them with raw almond butter and pure maple syrup. Thanks for such a great recipe!!!

    • Oh great! That’s awesome news! These pancakes are near and dear to my heart and I’m glad you liked them too! Thanks for sharing!

  21. These look SO DELICIOUS! I’ve been gluten-free for about a month now due to a wheat intolerance, and I’ve been so pancake-derived (used to love them even though they made me feel sick) that I cannot wait to try this recipe!

    One question though, do you think I could substitute the egg for something other than the flax egg? I don’t have any flax seed meal and I want to make some of these for my vegan friend. :)

    • Hmm, I’d say anything that would give you that same eggy texture. Try pumpkin puree, mashed banana or a chia seed egg [if you have it] which is just 2 T chia seeds + 3 T water, rest for 5 minutes and stir.

      Thanks for saying hello! Hope you enjoy!

  22. I’m on the candida diet and vegan, so I subbed homemade applesauce for the egg and the brown sugar, then added some blueberries to sweeten it up. Tiny of bit of lemon juice and more applesauce on top instead of maple syrup. These are unbelievable!

  23. Doesn’t work. Looks great but something isn’t working since buckwheat is dark and your pancakes are very light brown. I just tried it and disappointed with wasted effor and ingredients.,

  24. They do look wonderful! I just picked up some buckwheat flour and I am trying it out now with the ingredients that I have. I used a banana as my binder, the steel cut oats is a nice addition.

  25. I have one question, what ingredient is it that makes your pancake big in size. I used 1 TBS of baking power but they still remained flat. Please come over and look at my blog it is a work in progress http://sonaturelle.com/news_blog/, I need to add photos for recipes, but in time. I am still a newbie to word press. Thank You so much!!

    • I think the ingredient that makes them thick is the steel cut oats. They gave the pancakes a nice density when I made them.

  26. Looks just perfect for sunday mornings in bed. :-)

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