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.
Servings: 5-6 small to medium pancakes
Ingredients
For the crumble:
2.5tablespoonsgluten-free oat flour
2.5tablespoonsbuckwheat flour
1tablespooncoconut sugaror brown sugar
1.5tablespoonscoconut oilmelted
pinchof salt
¼teaspooncinnamonoptional
For the pancakes:
1/3cupalmond milk + 1/2 teaspoon lemon juice or neutral vinegar
5tablespoonsbuckwheat flour
5tablespoongluten-free oat flour
½tablespoonground flax seed
scant ½ teaspoon baking powder
scant ½ teaspoon baking soda
pinchsalt
1tablespoonmaple syrup
¼teaspoonvanillaoptional
¼teaspooncinnamonoptional
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.