Buckwheat Pancakes (dairy free)

This is quite good. I found the recipe in Dr. Esselstyn's book. He said he got it from Larry and Ann Wheat who own a Vegan restaurant in San Francisco. This is gluten free if you use gluten free oats in it for the oat part. Buckwheat is gluten free. I had to cook these on a cooler temperature than regular pancakes. (about a 3 on my stove). Note:::Much easier with non stick pan!! I like this recipe the best and add the spices of the second recipe below this one.

Note: I like adding the spices of the second recipe to this first one.

Recipe #1

1/2 cup buckwheat flour

1/2 cup old-fashioned oats

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp baking soda

1 ripe banana mashed (can add a 1/2 tablespoon of flax seed too)

2 tab vinegar (I used cider vinegar)(I use less- maybe 1 tablespoons plus 1 teaspoon)

3 tab maple syrup (I used real— sometimes I substitute about 2 tablespoons of applesauce and omit the syrup)

2 cups of soy milk or almond milk or oat milk ( start with less- then add as needed.

Optional spices see second recipe below.

1. Mix buckwheat flour, oats, baking powder, and baking soda in a bowl.

2. Mash the banana in another bowl, and vinegar, maple syrup, and milk. Stir and add to dry ingredients.

3. Heat a nonstick pan on med-high (me-use iron but below med high). When water sizzles on the pan, it is ready for the pancakes. Cook until bubbles form. Flip, cook another few minutes on the other side, and enjoy eating plain or with fruit or maple syrup.

Note: If you like thicker pancakes, use less milk. And if some of the recipe is left over, make muffins. Add raisins and bake in a 350 degree oven for 20 minutes.

Recipe #2

There is another recipe from My Beef with Meat by Rip Esselstyn. It is called Dinosaur gingerbread buckwheat pancakes. Found on page 143 in that book. I like it because of all the seasonings— found I had to use my nonstick ceramic pan.

I like these because of the gingerbread flavor and it takes just 2 flours. Here are the ingredients I used for them— these are a thicker batter: You do need a nonstick pan for these if going non oil!!

1/4 cup buckwheat flour 

1/2 cup King Arthur measure for measure gf flour (use gf oat flour -very good)

1 tablespoon flaxseed 

1/2 tablespoon baking powder 

3/4 teaspoons ground ginger ( more next time)

1/2 teaspoons ground cinnamon 

1/4 teaspoon ground cardamom 

1/8 teaspoon nutmeg 

1/8 teaspoon ground cloves 

1/4 teaspoon salt 

1/3 cup unsweetened plant milk

1/3 cup water

3 tablespoons maple syrup (applesauce good as a replacement)

1 teaspoon vanilla extract.

After mixing let it sit 5-10 minutes before cooking to let it thicken. Cook as usual on non stick pan as these will really stick if you don’t use oil!!