When I was a kid and even into my teenage years, one of my favourite things to do was to go to my nan's house for pancakes. Hers were the best! Like, actually the best. Store bought pancakes have absolutely nothing on the absolute magic I experienced in my nan's kitchen.
I think we can all agree that there is something nothing quite like the comforts grandparents can give us. Aside from pancakes, my nan giving me a plate of roast potatoes with butter was next level heaven. The small things, right?
Of course since going vegan and then gluten free, pancakes pretty much disappeared from my weekly menu. One afternoon I was sitting having a cup of coffee with my nan and she asked if I'd like some pancakes, just like old times. It almost broke my heart to tell her I couldn't eat them without the major substitutions: plant-based milk, no eggs, and gluten-free flour. None of which she had. And even though I do have these ingredients I still never really got around to making pancakes.
That all changed the other day. I went to bed thinking, 'Yes, I will definitely wake up early tomorrow and have pancakes for breakfast!' That never happened. I woke up about half an hour before I had to leave to go to work. With post-shower messy hair I grabbed a banana and stuffed it in my bag, not the best breakfast... Yet pancakes never left my mind. That night, at around half 11 to midnight to be more precise, I went about making buckwheat pancakes.
First though - buckwheat, what is buckwheat? When I went gluten free I was opened to this world of baking opportunities. My cupboard was usually full of different flours anyway, but the standard ones associated with baking. Now I had to find new ones that wouldn't make me sick/inflamed. After a Google search I had a rough idea of what I could use, and after popping into a shop in town I picked up buckwheat flour.... Mostly because it was one of the cheapest. I still haven't brought myself to buying almond flour. £9.99?! No thanks.
Buckwheat is a pseudocereal quite like quinoa and chia. It can come in the form of groats, roasted (kasha) or a flour, used in noodles, pasta and anything else you can imagine. It has a hearty(?) flavour that I love. It'll definitely be used more in my kitchen.
Now don't these look good?! So easy to make. I used Meridian cashew butter with chopped bananas in between the 'layers.' I had four mini ones and then saved the last two big ones for a snack after work. Good move, if I'm honest.
What you'll need:
- 2 cups of buckwheat flour
- 1/3 cup caster sugar
- 1/3 cup desiccated coconut
- 2 cups of non-dairy milk
What to do:
- Mix your the dry ingredients (flour, caster sugar and coconut) in a bowl and then add the non-dairy milk.
- Stir until it's all combined.
- You might prefer the consistency a bit smoother, so adjust flour/milk ratio as preferred.
- Pour a ladle-ful into the frying pan and brown on each side.
- Enjoy with whatever toppings you desire!