Buckwheat Oat Crumble Pancakes (vegan, GF)

IMG_0895

In light of the national egg shortage happening, it seemed especially fitting to post an eggless pancake recipe.

I’ve been mildly geeking out while reading about how companies are dealing with this egg catastrophe—some companies are turning to substitutes (like General Mills, who placed a huge order with Hampton Creek, a plant-based egg substitute company) while some are limiting their consumption of eggs (e.g. Whataburger’s shortened breakfast hours), and I’ve even heard of one university cafeteria that switched from a buffet-style egg station to cooked-to-order eggs to minimize waste. I LOVE that this shortage is making companies think hard about their consumption habits and strategize accordingly. If only we could all be so conscious of our consumption.

 IMG_0868v2

IMG_0895On a way smaller scale, I’ve always tried to minimize my consumption of animal-based protein since becoming pescetarian, which is why I often try to bake vegan—because the eggs have to be saved for a runny, golden-yolked fried egg or slumped pile of slow-scrambled eggs, unadulterated and glorious in their inimitable texture).

If these pancakes sound familiar, it’s because they are a shameless rip-off of the rhubarb crumble pancakes I posted a few weeks ago—the deliciousness of the crumble incorporation demanded another version. This old banana buckwheat recipe served as the vegan/gluten-free base, and in re-making it, I tried to streamline the recipe to make the process. I still can’t quite believe how thick, fluffy and non-gummy these turn out without any oil, butter or eggs—they’re a really great hearty and healthy option for any meal, and the crumble baked into the bottom of each pancake pretty much cries out for whatever fruit you have on hand.

IMG_0949

 IMG_0940v2

If only I could bake up a solution to this flooding business. I worked from home yesterday after the massive flooding scare over Memorial Day weekend (and then it was, of course, dry as a bone all afternoon). But this summer has been approximately 45% rain and 99% incredibly hot so far. I think I’m going to have to bust out the ice cream maker soon. Got any recipes I should try?

Buckwheat Oat Crumble Pancakes

Yield: 5-6 small to medium pancakes

Serving Size: Serves 1 heartily, 2 lightly

Barely sweet, vegan and gluten-free oat and buckwheat pancakes that are extraordinarily light, puffy and tender without any added fat. A crumble mixture is baked right into the pancake for a deliciously crisp texture.

Ingredients

  • For the crumble:
  • 2.5 tablespoons gluten-free oat flour
  • 2.5 tablespoons buckwheat flour
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1.5 tablespoons coconut oil, melted
  • pinch of salt
  • ¼ teaspoon cinnamon (optional)

  • For the pancakes:
  • 1/3 cup almond milk + 1/2 teaspoon lemon juice or neutral vinegar
  • 5 tablespoons buckwheat flour
  • 5 tablespoon gluten-free oat flour
  • ½ tablespoon ground flax seed
  • scant ½ teaspoon baking powder
  • scant ½ teaspoon baking soda
  • pinch salt
  • 1 tablespoon maple syrup
  • ¼ teaspoon vanilla, optional
  • ¼ teaspoon cinnamon, optional

Instructions

Whisk all the crumble ingredients together and set aside.

Combine the almond milk and lemon juice or vinegar; set aside.

Whisk together all dry ingredients: buckwheat flour, oat flour, flax seed, baking powder, baking soda and salt. Add the soured almond milk, maple syrup, and vanilla and cinnamon if using. Stir gently until just combined.

Set a medium skillet over medium heat and lightly grease with ½ teaspoon or so of oil. Once a drop of water sizzles and evaporates in the pan, add pancake batter (a few tablespoons per pancake) to the pan. When bubbles start to appear on the surface of the pancake (2-3 minutes), sprinkle a spoonful of crumble mixture over the top and gently press into the batter with your fingers. Flip the pancake and cook for another 1-2 minutes. Repeat with remaining batter and crumble mixture, lowering heat if needed.

http://www.thepancakeprincess.com/2015/06/17/buckwheat-oat-crumble-pancakes-vegan-gf/

Related Posts Plugin for WordPress, Blogger...

16 thoughts on “Buckwheat Oat Crumble Pancakes (vegan, GF)

  1. Shirley Tramm

    Do you have any suggestions or thoughts on substituting maple syrup for the sugar? Do you think it would be still tasty? Are there any considerations I need to take before trying? TY!!

    Reply
      1. erika Post author

        Hi Shirley–no problem! Which recipe were you inquiring about? In most cases, using maple syrup instead of sugar in a pancake recipe won’t make a huge difference aside from a slight textural difference (perhaps slightly softer with a sliiightly less fine crumb).

        Reply
  2. Lisa @ Healthy Nibbles & Bits

    I totally hear ya on wanting to shift away from an animal-based diet! I’ve also been thinking a lot about that lately, particularly after hearing more stories about mistreatment of animals in the industry. Love that you made vegan pancakes and geeking out on the whole egg situation is totally acceptable!

    Reply
  3. Natasha @ The Cake Merchant

    There is an egg shortage? I hadn’t heard about that, but have been trying to bake more vegan stuff anyway. These pancakes look awesome, as usual. I love buckwheat flour in all things baked. Hope you’re doing ok with all the flooding!

    Reply
  4. Kathryn

    I’d not seen anything about the egg shortage you guys are suffering – given how popular eggs seem to be at the moment, it’s some seriously bad timing. On a purely practical level, I love recipes that don’t use eggs as I frequently run out of them and it’s good to know that that doesn’t mean I have to sacrifice pancakes for breakfast!

    Reply
    1. erika Post author

      RIGHT?! It’s like, the worst timing. Everyone I know is pretty obsessed with eggs. And I’m completely the same way with the practicality of running out of eggs. Hope all is well with you, lovely lady!

      Reply
  5. Nora (A Clean Bake)

    Whoa, those are some serious pancakes! They look so good!!!!!! I am so impressed that they are egg-free, especially given the shortage (which I am ashamed to say I knew nothing about…oops).

    Reply
  6. Katie (The Muffin Myth)

    Wow, this is the first I’ve heard of the egg shortage. Crazy / scary stuff! It will definitely be interesting to watch how this unfolds and the impact it has on industry. In the mean time, here’s to egg-free pancakes!

    Reply
    1. erika Post author

      Ahh Katie if anyone would geek out over this egg stuff with me, I knew it’d be you! I totally agree; I’m so curious to see if this will cause any lasting impact or if it’ll just be temporary. Hope all is well with you! <3

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *