National Pancake Day – Best Buckwheat Pancakes

Posted on February 21, 2023 by Enchanted Seashells by Princess Rosebud

Happy National Pancake Day!
It’s not just Fat Tuesday; it’s the day to celebrate pancakes, too!

When the original Angel Boy was young, my pancakes were a source of extreme disappointment. They looked inviting on the outside, but the interior was often mushy and undercooked.

Finally, my son had such a fear of my pancakes that he refused to eat them. It was quite traumatic for him, and I can understand that. Poor guy.

Things have changed with the Angels.

I worked hard to perfect my pancake game and I can now proudly claim to make the BEST Buckwheat Pancakes in my little part of the world.

There’s something incredibly delicious about the addition of buckwheat flour that elevates these pancakes.

They are in such high demand that I often need to whip up two batches. I can’t flip them fast enough to toss them on the plates of those feral little creatures.

Past traumas have been healed; my grown up angel boy can put away a giant stack without being frightened that he’s going to bite into uncooked pancake batter.

I had to get a big griddle to handle the demand and it’s like a Grandma Diner.

“More pancakes, please!”

Two versions of my famous pancakes; it’s easy to make *vegan.

Best Buckwheat Pancakes
Whisk together in bowl:
1 egg
1 cup milk/plant based etc.
2 TBS veg oil
1 TBS brown sugar or agave
1 tsp vanilla
Add:
1/2 cup white or whole wheat flour
1/2 cup buckwheat flour
2 1/2 tsp baking powder

Mix just until moistened, batter should be lumpy. Don’t overmix. Let batter sit for a few minutes. Cook on hot oiled griddle until brown on both sides (and cooked all the way through haha.)
Options: add cinnamon, chopped apples, sliced bananas, berries.

*To make it vegan, use only plant based milk, delete the egg, and add two teaspoons white or apple cider vinegar as the final ingredient.

Vegan Banana Buckwheat Pancakes w/Homemade Almond Milk

Posted on September 26, 2021 by Enchanted Seashells by Princess Rosebud

This turned out to be a drizzly and dreary Sunday morning, perfect for my famous buckwheat pancakes.

I had a couple very ripe bananas, so I figured that would be a great flavor enhancer but I didn’t have any liquid (just juice and wine haha) and didn’t feel like going to the store.

In vegan recipes, nut/oat milk is interchageable with cow’s milk and eggs aren’t really necessary. I didn’t have any plant milk but I did have raw almonds.

I’ve never made my own “milk” but this seemed like a good time to try. It’s super super easy. I was thinking of separating this into two posts and I still might, but since the recipe for vegan pancakes needed plant milk, I combined them.

Almond Milk

First, soak about one cup of almonds in bowl with four cups of water. The recipes recommend soaking for a minimum of four hours to overnight, but I’m impatient so I only waited a couple of hours.

Pour all of it into a high powered blender. This is when you can add a bit of salt or vanilla if you wish. Blend until it’s creamy and smooth.

Use a nutbag or strainer to separate the nuts from the liquid. I didn’t have a nutbag so I used a doublemesh strainer and then I squeezed the last bit of liquid with my very clean hand.

Cover and store in refrigerator. Definitely save the leftover pulp for baking.

Soak

Blend

Strain

Chill and enjoy!

Time for…

Vegan Banana Buckwheat Pancakes

Preheat griddle or pan

2 very ripe bananas
1 cup almond (plant) milk
2 tablespoons vegetable oil
1 tablespoon brown sugar or agave
1 teaspoon vanilla
Pinch sea salt (optional)
Mash the bananas with a fork. Add milk, oil, sugar, vanillla.
To the liquid ingredients, add all at once
1/2 cup all purpose or whole wheat flour
1/2 cup buckwheat flour
2 teaspoons baking powder.

Stir by hand until combined. Don’t overmix or pancakes won’t be fluffy.

When the griddle is hot, use a small amount of vegan butter to coat the surface.
Ladle the batter and watch for bubbles on the surface of the pancake.