Easy Vegan Buckwheat Pancake Recipe
Rate this Healthy Vegan Buckwheat Pancake
Vegan buckwheat pancakes are a healthy breakfast option. Buckwheat is not a cereal but a grain; hence, it is easier to digest and helps maintain the alkaline pH balance of the blood.
In this recipe, bananas are substituted for eggs, and water is used instead of milk. To make it creamier, you can use soy milk instead of water.
Serving it with sliced fruit and soy yoghurt makes it a deliciously yummy breakfast, especially on weekends when you can pamper yourself.
Choosing to have a vegan breakfast also helps reduce your carbon footprint. It could be part of the one vegan meal a day option for the sake of the planet.
One vegan meal saves about 3000 gallons of water, 16 pounds of grain, and saves money and your health.
- 3/4 cup buckwheat groats, freshly ground
- 1 1/2 banana, mashed
- 3/4 cup water, room temperature
- 1/2 a banana, sliced
- apricot jam or any other Jam
- 1/2 cup soy yoghurt, fruit or chocolate flavoured
- vegetable cooking oil
Instructions to Make Buckwheat Pancakes from Scratch
- Mash the bananas in a bowl with a fork
- Grind the buckwheat groats in a coffee grinder or food processor
- Add buckwheat flour on the mashed banana
- Add 1/2 a cup of water into the bowl and mix gently
- Add water according to required consistency.
- Heat a saucepan or non-stick pan and add a spoon of oil
- Pour a ladle of the buckwheat and banana mix
- Flip over to cook on the other side
- Spread a fruit jam on the Pancake
- Serve with sliced bananas or other fruit and Soy Yoghurt
Tips for Making Crisp Buckwheat Pancakes
Grind the Buckwheat groats in a coffee grinder or food processor
We have noticed that using buckwheat groats gives a different texture to the pancakes. It is fluffier, fresher and tastier. When we used the flour the pancakes came out a little rubbery. So if there is a choice between buying the groats or the flour, it is recommended to go for the groats.
It is also important to grind the buckwheat groats very fine. A coffee grinder is ideal for this purpose. If you use a food processor then it would be a good idea to make sure you can grind the buckwheat to get a really fine flour.
For making the pancakes creamier
Soy milk or almond milk can be used instead of water to make the pancakes richer and creamier.
Cooking time on the pan should be Just So
It is good to remember that if you leave the pancake on the pan too long it becomes rubbery and chewy. You have to be watchful and flip it over at the right moment. This will come with practice.
For making it fluffier
A pinch of baking powder can be added to the batter to make the pancakes fluffier and lighter in texture. This is an option but not necessarily required. It would be a good idea to experiment and see what one prefers.
|Serving size: 1 Cup|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 1 g||5%|
|Unsaturated fat 2 g|
|Carbohydrates 122 g||41%|
|Sugar 0 g|
|Fiber 17 g||68%|
|Protein 23 g||46%|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|