Who doesn’t love pancakes. I remember when I was a kid, l mean really young like seven or eight and I was still too little to reach the higher cabinets where my mom kept the pancake mix, so I would climb like a monkey up the cabinets to get the pancake mix knocking over things off the counter, of course. As my family slept I would make a stack of pancakes higher than me, probably enough for an army. I used to make these fluffy, fluffy pancakes and add chocolate chip, bananas, blueberries and tons and tons of butter – the smell was just beautiful. So then when my “friend”, Celiac, came along and took away so many things I loved, those days of eating pancakes with my family were one of the memories I thought would long gone.
I was determined to created a pancake and yes I do have a mix coming out next week that will save you all the trouble of buying all the different ingredients. Until then though Ive created an alternative, especially for those, like me, who cant have eggs. Here’s a pancake for all of you vegans and people with nut allergies who can finally indulge too. A buckwheat, which is not wheat its a seed, many get confused, it is not a grain. Its full of protein and wonderful for you. I ‘ve also added some Teff flour, which is a grain found in Ethiopia, it has loads of nutrition and also a nutty flavor like buckwheat, it makes these pancakes just hearty, yummy and full of fiber. So make a batch of these gorgeous yummy nutritious vegan pancakes, add what you’d like and serve to all who love pancakes. I promise no one will know that there are not the kind that make you go back to sleep after you eat them. They will give you energy, nutrition and smile to boot.
Buckwheat Teff Pancakes
1/2 cup Potato Starch
1/2 cup Buckwheat Flour
1/2 cup Teff Flour
1/4 cup Brown Rice Flour
2 tbsp baking powder
1/2 tsp salt
1/3 cup unsweetened apple sauce
2 tbsp Grapeseed oil
1 cup Rice Milk
1 1/2 tsp maple syrup
1/2 cup water
1. Whisk together all dry ingredients
2. Whisk together all wet ingredients. May need more or less liquid to get consistency that you like.
3. Add wet ingredients to dry a little at a time and mix until combined.
4. Make sure your pan is medium heat and is well oiled or buttered (earth balance). Pour batter a little at a time into pan. When bubbles start to form in center your pancakes are ready to flip