These table-bangin’ good fluffy buckwheat pancakes will have your breakfast crowd crowing for more.
And remember, you’rre under no legal obligation to tell them that it’s a vegan recipe that’s gluten-free, low-fat, inexpensive, easy, and jam-packed with enough power nutrients to fuel a spectacular day.
That part can be our little secret.
The only tricky part of this recipe is to remember to put 2 cups of buckwheat groats (not kasha… groats) in about 3 cups of water to soak overnight (or for at least 5 hours) before you want to make them so you end up with about 4 cups of the bloated little gems by the time you’re ready to start cooking.
Don’t worry… after you’ve made these once, you won’t forget. And even if you do, your family will remind you.
Buckwheat is not actually wheat or even a cereal or grass of any kind at all.
These are actually seeds of the buckwheat plant and are closely related to rhubarb and sorrel. They contain a high concentration of all essential amino acids, good news for vegans and moms everywhere. It’s also now being used to make gluten-free beer.
After draining and taking a good look at the triangular little nuggets of beauty, I almost felt badly putting them in the Vitamix to blend them into the smooth creamy base of the pancakes, but I got over it.
You can use any blender, but this is our 10-year old workhorse of choice. It’s now starting to object to being put to vigorous use by emitting odd burnt rubber aromas.
While it will be sad to say goodbye when that day comes, I’ve already got my eye on the one waiting in the wings, recommended by Cook’s Illustrated in their list of essential kitchen equipment: the
Nimbus 2000 Vitamix 5200.
After draining and putting the groats in the blender, add the liquid ingredients: 1 1/2 cups of water 2 tbsp lemon juice 2 tbsp non-hydrogenated coconut, sunflower or olive oil 2 tbsp liquid sweetener (blackstrap molasses, date syrup, agave syrup, maple syrup, etc.)
These two ingredients, in addition to the buckwheat, are what add the amazing nutritional punch to the pancakes.
1 tbsp baking powder 1 tsp cinnamon 1/2 tsp sea salt
Blend well until either the Vitamix gives out or you have a smooth, medium-body pancake batter consistency. You may need to add a bit of extra water if the batter is too thick (or if the ancient blender starts to smell funny).
Heat an oiled heavy-bottomed skillet (we love our cast iron jobber) to medium smokage.
Use about 1/3 of a cup of batter for the first one…
… then wing it for subsequent cakes once you know about how much is enough.
This is the way your Grandmothers used to cook, and if it was good enough for them and your parents, it should work for you too.
Watch for the bubbles to form across the entire surface of the pancake, marveling at the photogenic magic of the steam escaping from them like l’il volcanoes.
Once you can see the bottoms have browned and the surface is covered with bubbles and several actual holes, flip ‘em.
There’s a reason these are called “cakes.” They rise before your eyes.
Peek at the undersides, and once they are uniformly brown and the side walls have lost that glossy look, shifting to an opaque “I’m done, already!” look, remove to an awaiting warmed plate…
… add a sliver of tasty slick, if so desired (we desire)…
Ingredients and Measures
2 cups buckwheat groats
1 1/2 cups of water
2 tbsp lemon juice
2 tbsp non-hydrogenated coconut, sunflower or olive oil
2 tbsp liquid sweetener (blackstrap molasses, date syrup, agave syrup, maple syrup, etc.)
1/4 cup flax meal
1/4 cup chia seeds
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
Equipment you might want for this recipe:
…and don’t forget the 100% maple syrup!