Eating gluten free doesn't limit breakfast choices unless you also can't eat eggs. Then the choices drop to almost zero, apart from my homemade granola, wheat-free oatmeal and GF toast. But once in a while, I long for those lazy weekend brunches that used to leave me feeling so full I wanted to crawl back into bed. What is interesting, though, is that this recipe I developed rivals any pancake I have ever made. But without the wheat flour, I am full but not comatose. Sated but not stuffed. Perfect for this sunny Vancouver Easter weekend!
So give these fluffy beauties a try, and then go for a long walk in the sun and be thankful for living in one of the most beautiful spots on Earth. Really.
The Most Amazing Vegan Pancakes, Ever
1 cup buckwheat flour (light or regular)
1 cup Bajra flour (Millet/rice blend)
½ tsp sea salt
4 tsp baking powder
1 tbsp egg replacer
¼ cup molasses
2 cups almond milk
2 tbsp vegetable oil
Mix dry ingredients in a bowl. Mix milk, molasses and oil . Add liquids to dry ingredients and whisk until blended. Don’t over-mix.
Spoon or pour onto a medium-hot non-stick griddle. Cook until tiny pinholes appear on the top and they are brown on the underside. Flip and cook on the other side. Serve with fresh fruit sauce, maple syrup or honey.
finely chopped pecans or walnuts, fresh blueberries or chopped strawberries, mashed banana (you may have to add a bit of extra flour to accommodate the additional moisture)
Note: If you don't have access to Bajra flour you can use all buckwheat flour, but the pancakes won't be quite as fluffy.
Diane Zwickel lives and knits in South Surrey, B.C. Canada