These Vanilla Vegan Buckwheat Pancakes are gluten free, dairy free, egg free and nut free. Enjoy with seasonal fruit, yoghurt and pure maple syrup.
Egg Free/Vegan Buckwheat Pancakes
Since finding out about Frankies allergies 6 (ish) months ago, I’ve noticed that being egg free was probably the biggest challenge. For me, avoiding dairy has been so easy because I am dairy free myself. Peanuts, yeah I can handle that. I just traded peanut butter for almond butter or tahini. Piece of cake. But eggs, man that was hard. Eggs were always a big part of our diet. Whether we were using eggs in a quiche, scrambled for breakfast, boiled for a snack or used when making pancake batter. You get the drift anyway, they are hard to trade. Egg free pancakes that are actually fluffy AND gluten free has been a challenge for me. But not anymore!! These pancakes are delicious (check), egg free (check, check), gluten free (check, check, check) and most importantly, FLUFFY. And vegan for those of you who are vegan. You’re welcome!
These vegan buckwheat pancakes were a sinch to make and took only five or so minutes to get the batter prepared. To cook evenly, wait until bubbles rise to the top of the pancake before flipping. Macadamia oil is a great oil to use for non-stick. You may find with coconut oil that you will get some sticking, however if you use a metal egg-flip you should be ok.
I’m a big fan of using buckwheat flour in gluten free cooking. It does have a slightly different taste to other flours, however I quite like the flavour. It’s like a nutty, earthy, wholesome flavour. Contrary to what its name suggests, buckwheat is not related to wheat and is most definitely gluten free. Gluten free is a big positive as it promotes good gut health. Buckwheat is also known as a pseudo grain, meaning that it isn’t a grain (actually its a seed) but it’s nutritional qualities are similar to a grain. Buckwheat is a very nutritious food and contains rutin, a bioflavonoid that is antioxidant and benefits the immune system.
Egg Free, Dairy Free and Vegan
Being egg free, these pancakes are kindy/daycare centre/school lunchbox friendly. Just in case you were wondering, Frankie, Dylan and Evie were a big fan of these pancakes. I served them with macadamia nut butter, stewed blueberries, maple syrup, vegan date caramel and vegan butter. FYI, the vegan butter that I used is The Vegan Dairy brand. This isn’t sponsored, I am just seriously in love with that product. Many people find dairy quite hard to digest and eating dairy free as much as possible promotes good gut health in these people.
Serve these delicious pancakes with fresh berries, seasonal fruit, yoghurt and pure maple syrup.
- 1 1/4 cups buckwheat flour
- 1/4 cup tapioca flour
- 1 1/2 tsp baking powder aluminium free
- 2 tbsp coconut sugar
- 1 tbsp apple cider vinegar
- 2 tsp vanilla essence
- 1 1/2 cups plant based milk drinking coconut, almond milk, cashew milk etc
- In a large mixing bowl, sift the buckwheat flour and tapioca flour. Add coconut sugar and use a whisk to combine.
- Make a well in the centre of the flour and add the baking powder.
- Tip the apple cider vinegar on top of the baking powder and allow to fiz. This activates the baking powder.
- Add the milk and vanilla essence and use a whisk to combine. Be careful not to over mix.
- Turn frypan to a medium heat and add a small amount of macadamia oil or coconut oil. Begin to cook batches of pancakes by spooning batter into pan, cooking about 3 at a time.
- When bubbles begin to rise to the surface of the pancakes it is time to flip them over. Use a metal egg flip so that it is easier to flip the pancakes as they may stick a little.
- Place a clean tea towel onto a plate, transfer the first batch of pancakes to the plate and cover with the tea towel. Repeat this step until all of the pancakes have been cooked.