When I first moved to Texas, I discovered Hodgson Mill’s fabulous buckwheat pancake mix at our local Tom Thumb grocery store. I loved that I was able to adapt the directions on the mix to leave out the eggs, and the pancakes still turned out great!
Although it always irritated me to have to pay for an expensive mix that only contained five ingredients, it was worth it for the convenience of a quick, nutritious breakfast (or dinner!). But I really wanted to try to make my own version of the pancake mix. The mix contains just whole wheat flour, buckwheat flour, baking powder, salt, and dextrose.
So last week, I took the plunge. I had all the ingredients in my pantry except the dextrose (since my pantry only has food in it). After a few attempts, I finally came up with the correct proportions to create a light, fluffy, delicious, and organic pancake-without dextrose! I promise you, these Vegan Buckwheat Pancakes are a piece of [pan]cake to throw together!!
Oh, and my kids are crazy about them! Also, I think I’ve successfully brainwashed them into thinking that buckwheat/whole wheat, sugarless pancakes are the only type of pancake that exists. 🙂
You can also substitute spelt flour for the whole wheat flour.
Vegan Buckwheat Pancakes
- 1 c. organic whole wheat flour
- 1 c. organic buckwheat flour
- 1 t. baking soda
- 1/2 t. salt
- 2 T. vinegar (I use Bragg’s raw apple cider vinegar)
- 2 c. rice milk (if you use a thicker milk like soy, you’ll need to add more)
- oil for frying the pancakes
- Combine dry ingredients and mix well.
- Add milk to the flour mixture, and then add the vinegar.
- Stir quickly with a wire whisk until batter is smooth.
- Fry in very hot, well-oiled pan for @ two minutes on each side.
Note; because the pancake batter doesn’t contain any oil or fat, you need to really be generous with the oil in the pan. The pancakes turn out much better with plenty of oil added to the pan (especially if you use a cast iron skillet like I do). Plus, the added fat content is key to absorbing all those vitamins and minerals from the buckwheat flour! Just make sure the oil is smoking hot before pouring the batter.
Serve with maple syrup, non-dairy butter, and seasonal fresh fruit! Locally-grown peaches are our favorite!
If you like these, you might want to check out these other yummy vegan pancake recipes!