Whenever my boyfriend and I are in the same place, I make sure every Sunday morning is devoted to eating pancakes on the couch with a side of whatever TV show we’re watching. It’s one of my favourite things that we do, and I usually spend the night before in bed thinking about what toppings I’d like to garnish my pancakes with.
I mentioned this before, but I’m currently re-photographing and re-developing a lot of the recipes I first shared on the blog. When I first started blogging, I shared two pancake recipes, both of which I will be deleting after I publish this post: vegan spelt flour pancakes and fluffy spelt pancakes with Greek yoghurt and a rhubarb compote. I have no idea why I thought it was a good idea to share two spelt flour pancake recipes so similar to one another, but I decided it was time to replace those recipes with a new and improved pancake recipe. These pancakes are fluffy, stackable, and oh-so-tasty. I made these pancakes vegan and gluten-free, because I think everyone should be able to have a good pancake… like these ones.
I devoured these pancakes with pear slices, pomegranates, hemp seeds, tahini, and maple syrup, but you can top them with whatever you like. I used a combination of buckwheat and oat flour, but you can sub the oat flour for the nut flour of your choice, which I imagine would be delicious. If you aren’t gluten-free, you can use mixture of 1 cup all purpose flour and ½ a cup of wholegrain spelt.
(If I’m being honest, I think I’m more of a waffle gal, but I have yet to buy myself a waffle maker. If I had a waffle maker, I would probably be making these mean waffle sandwiches that Oh, Ladycakes shared yesterday.)
FLUFFY VEGAN AND GLUTEN-FREE BUCKWHEAT + OAT FLOUR PANCAKES
Yields 12+ pancakes.
- 1 cup buckwheat flour
- 1/2 cup oat flour made from gluten-free oats or nut flour of choice
- 2 teaspoons baking powder
- 1 1/2 teaspoons arrowroot powder
- pinch of salt
- 1 cup almond milk
- 1/2 cup water
- 2 teaspoons apple cider vinegar
- 2 tablespoons liquid sweetener – I used maple syrup
- 1 flax or chia egg (1 tablespoon flax/chia : 3 tablespoons warm water)
- 1 teaspoon vanilla extract
- pinch of salt
- coconut oil, for cooking
Some of my favourite toppings:
- maple syrup or honey
- hemp seeds
1. Preheat the oven to 150ºC/300ºF.
2. Mix the almond milk with the apple cider vinegar and set aside for five minutes. This makes vegan buttermilk, so don’t worry if it looks a little funny!
3. Make your flax or chia egg by whisking 1 tablespoon flax/chia with 3 tablespoons warm water.
4. Mix the dry ingredients together in a bowl and set aside.
5. In the bowl of the stand mixer, whisk together the liquid ingredients. Sift the dry ingredients into the wet mixture.
6. Melt a knob of coconut oil in a pan over medium heat. Once the pan is hot and the oil begins to sizzle, ladle the some of the batter onto the pan. Reduce the heat to a medium-low heat. The pancake is ready to be flipped when holes begin to appear. Flip the pancake and cook until the other side browns.
7. Once the pancake is done, place in a baking tray and into the oven to keep warm.
8. Repeat with the rest of the batter.
Happy pancake eating!
Wishing you much love and happy kitchen adventures,