vegan buckwheat pancakes

served with warm blueberries and a drizzle of maple syrup. Now, what says more 'Sunday brunch' than a gorgeous stack of pancakes!

These pancakes are made with buckwheat flour, which is naturally gluten-free and has more fiber than oats. Plus buckwheat is an excellent source of plant protein.

TO MAKE THESE PANCAKES YOU WILL NEED

• buckwheat flour, either light or dark

• chia seeds

• a ripe banana

• cashew milk or milk of choice

• baking powder

• rapeseed or macadamia oil

• vanilla extract

• and a pinch of salt.

• make sure to add any of your favourite toppings!

WHAT DOES BUCKWHEAT FLOUR TASTE LIKE

It has a delicious nutty flavour, perfect in baking and pancake recipes.

I prefer using light buckwheat flour for these pancakes as it has a finer texture, but dark buckwheat flour will work well too. Dark buckwheat flour will give a darker colour and will be a bit grainier in texture.

OTHER FLAVOURS YOU CAN ADD

• try adding ground cinnamon or nutmeg

• add fresh blueberries or other fruit into the batter

• add chocolate chips

• add a few chopped nuts

THESE PANCAKES ARE

• gluten-free

• sugar-free

• nut-free, if using a nut-free milk

• vegan

• high in protein

• light in texture

• easy to make

TIPS!

• Make sure to use a really good non-stick pan.

• If the batter is too thick, add a bit more vegan milk.

• Do not overmix the batter as it will make the pancakes chewy and flat

TO MAKE THE WARM BLUEBERRY SAUCE, YOU WILL NEED

• A cup of frozen blueberries

• one tablespoon maple syrup

• and a tablespoon water

Simply heated on low for a few minutes until the blueberries break down into a jammy consistency.

THESE BLUEBERRIES ARE ALSO DELICIOUS ON

• cooked oats

• vegan french toast

• toast with vegan cream chees

OTHER BRUNCH RECIPES YOU MIGHT LIKE

the best avo toast

mediterranean vegan tart

easy tofu scramble

baked pear, walnut and tahini oatmeal

VEGAN BUCKWHEAT PANCAKES WITH BLUEBERRIES

These pancakes served with a warm blueberry sauce are light and delicious and make a perfect weekend brunch. These are also gluten-free, nut-free, dairy-free and high in protein.

Serves :2

Prep time: 5 min

Cooking time: 20 min

INGREDIENTS

FOR THE PANCAKES

• 100g buckwheat flour

• 1 tbsp chia seeds

• 1 tsp baking powder

• ½ small banana, mashed

• 1 tsp vanilla extract

• ¼ tsp fine salt

• 1 tbsp rapeseed or macadamia oil

• 100ml + 2 tbsp cashew or nut-free milk, or milk of choice.

FOR THE BLUEBERRIES

• 1 cup blueberries, frozen or fresh

• 1 tbsp maple syrup

TO SERVE

• the blueberry sauce

• maple syrup

INSTRUCTIONS

FOR THE PANCAKES

1. Mix the chia seeds with 2 tbsp water and set aside for about 3- 5 min

2. Heat a good non-stick pan on a medium heat

3. Sift the flour and baking powder into a mixing bowl, add the salt, give a quick mix and set aside

4. In another bowl, add the mashed banana, vanilla extract, cashew milk, and chia mixture and mix until well combined.

5. Pour the wet ingredients into the flour mixture and give a good mix to combine. Do not overmix, a few lumps are okay.

6. Once the pan is hot add a bit of oil, vegan butter or non-stick spray and add about ¼ cup of batter into the pan for each pancake.

7. Cook until the top of the pancakes starts to bubble and the bottom is golden brown.

8. Flip the pancake and cook on the other side until golden brown.

9. Repeat until the rest of the batter is done.

FOR THE BLUEBERRIES

1. Add the blueberries, maple syrup and 1 tbsp water into a small saucepan and cook on low until the blueberries start to breakdown.

2. Remove from the heat.

TO SERVE

1. Stack the pancakes and top with the warm blueberry sauce and a drizzle of maple syrup

2. ENJOY!

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and give it a rating.

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@lychees_and_leggings and #lychees_and_leggings

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