I should also mention these are vegan and gluten-free, but “vegan gluten-free blueberry banana buckwheat pancakes” is too long for the title of a post. Plus, I don’t want to scare off people who think vegan and gluten-free food tastes like shit.
Every few months, I become obsessed with a food and then I want to eat that food all the time. My recent obsession is pancakes. And since I can’t consume buttermilk on the reg, I decided I needed a healthier version. These pancakes are healthy so you definitely won’t get that fluffy, buttery, sugary taste. Instead, you get to eat whole grains and fruit. Exciting huh? Since I’m trying to remind myself how to eat healthy again, I better learn to become obsessed with vegan gluten-free blueberry banana buckwheat pancakes.
Images via myself
Recipe adapted from Oh She Glows
- 1/2 cup raw buckwheat groats (not kasha), ground into a flour
- 1/4 cup brown rice flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 3/4 cup + 2 tbsp almond milk
- 2 tbsp pure maple syrup (or other liquid sweetener)
- 1 tsp pure vanilla extract
- 1 medium ripe banana, diced
- 1/2 cup blueberries
Preheat a large non-stick skillet over medium heat.
In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, cornstarch, baking powder).
Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
Fold in the diced banana and scraped vanilla bean. If using fresh blueberries, mix them in now.
Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.