Vegan Banana Oat Buckwheat Pancakes
These delicious vegan banana oat buckwheat pancakes have been my new favorite go to pancakes for breakfast. My Mother made buttermilk buckwheat pancakes when I was little and these bring back that nostalgia of being back home on the family farm in up-state New York in the Adirondacks. A very nice warm hardy pancake.
These vegan pancakes are so banana sweet. Buckwheat needs this type of sweetness added to it to create a nice balance. I’ve always thought of buckwheat pancakes as a savory dry type of pancake but this combo really adds all the qualities to a very enjoyable breakfast.
How To Make Vegan Banana Oat Buckwheat Pancakes
If you have never used a flax egg before you are going to love it in this recipe, because buckwheat can be dry. This is where the moister in the cakes really pop. You may have to cook the pancakes a little longer because of the flax egg, depending on your stove. I have written the instructions on how to make these simple flaxseed eggs in the ingredients area below. I find that they work really well for pancakes and sweet loaf breads as well. Anything that needs to be make with whipped stiffened eggs does not work very well with substituting a flax egg. If you are making these pancakes for non-vegan lovers you can always use 2 eggs instead.
I like to top these hot cakes with my favorite nut butter. I have tried peanut butter, almond butter and Trader Joe’s Mix Butter. The mix butter is my favorite. Then I pour sliced bananas, chopped nuts and sometimes maple syrup on top. I have never been a big syrup fan on my pancakes but each to their own. One of my new found favorites is chopped up prunes with nut butter on these pancakes. It is a very surprising tasty combination, very, very nice. I hope you enjoy these vegan banana oat buckwheat pancakes as much as we do.
Vegan Banana Oat Buckwheat Pancakes
Equipment
- blender or electric mixer
Ingredients
- 1½ cups Oat Flour
- ½ cup Buckwheat Flour
- 2 ripe Bananas
- 2 Tbsp Ground Flaxseed Mix 1 Tbsp of water with 1 Tbsp of ground flaxseed to make a flaxseed egg. Mix together and set aside until it has a gooey consistency. Then pour into the blender.
- 1¼ cup Almond Milk You can use any plant based milk. Soy Milk will make the batter a little thicker. Add more if it is too thick
- ½ tsp Cinnamon
- 1 tsp Vanilla
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Sea Salt
Instructions
- First in a small bowl measure out the ground flaxseed and water and mix together and set aside. It should take about 10 minutes to thicken. After it thickens add to the blender last.
- I add my milk first so that it does not stick to the sides of the blender as much.
- Add all the remaining ingredients into the blender. Adding the flaxseed last. Blend and scrap down the sides of the blender with a soft scrapper spatula.
- Check the thickness of the batter. If it is too thick to pour then add more almond milk or your choice of milk. You might have to scrap the sides of the blender one more time.
- Heat a large skillet or griddle on medium heat. Add 1 Tbsp coconut oil or your favorite oil to the skillet or griddle. When it is hot enough pour your vegan pancake batter into 3 medium pancakes or whatever will fit in your skillet. Heat until the underside of the pancakes are medium brown in color. Flip over and cook the other side until medium brown. Add another Tbsp of coconut to skillet if needed before adding new pancake batter to the skillet.
- When done add your favorite toppings. Enjoy!
