Okay, so this weekend was a bit of a whirlwind! It started with a cricket match – yes, you heard me right, cricket! My partner, Duncan, is a mega-fan, and somehow I got roped into attending. Let me tell you, eight hours of watching tiny men in white throwing a ball around is… an experience. I tried to keep myself entertained with a good book and the Saturday paper, and I must admit, the picnic was the highlight of my day!
But on the flip side, it got me thinking about the joys of simple pleasures. And what could be more joyful than a stack of warm, fluffy pancakes on a Sunday morning? After a week of carefully tracking my food (and maybe being a little too strict), I was craving a treat. So, this weekend, I decided to embrace the joy of pancakes! These aren't just any old pancakes, though; they're my super-duper vegan buckwheat pancakes, and they are seriously good.
They are light, fluffy, and totally guilt-free (well, almost!). I've made some clever swaps to keep them healthy and nutritious. The recipe is super easy, and I’m sure you’ll love them. I've ditched refined sugar, used buckwheat flour for a gluten-free option, and used plant-based milk to keep things vegan and cruelty-free.
Fluffy Vegan Buckwheat Pancakes
Here’s how you can make these delightful pancakes:
Yields: About 10 pancakes Prep time: 10 minutes Cook time: 15 minutes
Ingredients:
- 2 tbsp runny almond butter (or any nut/seed butter, no stabilizers)
- 1 tbsp maple syrup, plus extra for serving
- 125g (1 cup) buckwheat flour (make sure it is certified gluten-free if needed)
- 220 ml (1 scant cup) almond milk (or any plant-based milk)
- ½ tsp baking soda (gluten-free if needed)
- 2 tsp baking powder
- ½ tsp lemon or lime juice
- Vegetable oil for frying
- Fresh fruit, chopped nuts and vegan yogurt for serving
Instructions
- In a big bowl, mix the almond butter, maple syrup, and buckwheat flour.
- Whisk in the almond milk. The batter should be thick but pourable. Different flours absorb liquids differently so adjust the amount of liquid to make sure you have a good consistency.
- Heat a non-stick pan over medium heat, but be careful not to have it too hot as the pancakes will burn before cooking in the middle.
- Right before cooking, mix in the baking soda, baking powder, and lemon juice (the acid helps make them fluffy!).
- Lightly oil the pan (I find ½ tsp is good for a non-stick pan).
- Pour about ¼ cup of batter onto the hot pan. Cook for 3 minutes, until bubbles appear, and then flip. Cook for another minute on the other side.
- Keep cooked pancakes warm while you cook the rest. Serve with fruit, nuts, yogurt and a drizzle of maple syrup.
Notes
- You can use half the baking powder but it will be a less fluffy result.
So, there you have it – my weekend in a nutshell! From cricket confusion to pancake perfection, it was quite the ride. I hope you give these pancakes a try and let me know what you think. Happy cooking (and maybe happy cricket-watching for some of you!).
#lazycatkitchen #vegan #pancakes #healthybreakfast #easyrecipes #weekendvibes