Intro: Gluten-free Vegan Buckwheat Blueberry Pancakes
I invented & made you all these lovely Gluten-free Vegan Blueberry Buckwheat Oat pancakes this morning who are to die for really! They make an ideal yummy filling breakfast or even a dinner! Easy peasy too!
They are super scrumptious, healthy & filling too!
My husband Peter gave them 10/10! Ooh yes!
Step 1: Gather Your Ingredients.
Recipe: For 16 smaller thicker pancakes
1 cup (140 gr) wholemeal buckwheat flour
1 cup (95 gr) home-made oat flour (made by grinding whole smaller oats into your dry container of your Vitamix for about 15 seconds, measure out 1 cup!)
2 teaspoons gluten-free baking powder
1 teaspoon home-made vanilla extract
1/2 cup (130 gr) apple compôte
1 cup + 1/2 cup (375 ml) unsweetened soy milk
To fold in the last-minute:
1 cup (165 gr) blueberries
Step 2: Add Dry Ingredients Together in a Bowl.
Take a medium bowl & ad 3 dry ingredients. This is buckwheat flour, oat flour & baking powder. Mix with a spoon. Set aside.
Step 3: Add Wet Ingredients Together in a Bowl.
Take another medium bowl & add wet ingredients. This is soy milk, apple compôte & vanilla extract. Mix well with a small whisk.
Step 4: Pour Wet Ingredients Into Bowl of Dry Ingredients & Mix Well With a Spoon. Now Add Blueberries.
Now, pour wet ingredients into bowl of dry ingredients. Mix well until all dry ingredients are fully mixed in. Lastly, fold the blueberries into the mix.
Step 5: Shape & Fry the Pancakes & Repeat the Process.
Heat up a non-stick small pan & heat up on medium-high. Smear in with a neutral extra virgin olive oil & heat up. Pour 1 heaped big tablespoon into the center of the hot pan & see that you have a few blueberries in them. Flatten it all out with the back of your spoon to form quickly a roundish shape for your pancake. Wait until many bubbles appear into the surface of the pancake & carefully flip your pancake over with help of a pancake spatula & fork. With your pancake flipper, push the upside of the pancake down for an equal fry. When done, place onto a plate that you lined with aluminium paper to keep the pancakes warm. Repeat the process. I oiled my pan again & again. When all the pancake batter has been used up, serve at once, like photo above & enjoy with some coconut sugar on top or with some good maple syrup!
You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2016/10/17/glutenfree-vegan-berry-buckwheat-pancakes/