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Vegan and Gluten-Free Vanilla Blueberry Buckwheat Pancakes
Buckwheat and rice flour pancakes made with banana, vanilla, and blueberries, cooked on a hot skillet.
Adapted from Oh She Glows, by Angela Liddon
Ingredients
- 1/2 cup raw buckwheat groats (not kasha), ground into a flour
- 1/4 cup brown rice flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 3/4 cup + 2 tbsp almond milk
- 2 tbsp pure maple syrup (or other liquid sweetener)
- 1 tsp pure vanilla extract
- 1 medium ripe banana, diced
- 1 vanilla bean, scraped (optional)
- 1/2 cup blueberries (optional)
Method
- Preheat a large non-stick skillet over medium heat.
- In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, cornstarch, baking powder).
- Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
- Fold in the diced banana and scraped vanilla bean. If using fresh blueberries, mix them in now.
- Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.
Hashimoto's check: watch for soy and seaweed (they can affect thyroid medication), and gluten if you avoid it. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Dairy-free recipes, High blood pressure recipes, Mediterranean recipes, Balanced recipes, Vegetarian recipes, Vegan recipes, Dairy-free desserts recipes.