Vegan pancakes are easy. Throw gluten free into the mix and things get tricky. I have tried countless recipes for a vegan gluten free pancake and have incorporated bits and pieces into one awesome recipe. These are amazing with Earth balance vegan butter and maple syrup. Stud them with blueberries, nuts, or chocolate chips for even more flavor.
The most important element to this recipe is the buckwheat that I use. I originally used Arrowhead Mills buckwheat flour. The problem is that it has a gray color, due to the fact that the buckwheat hull is black. So my pancakes were grey. Tasty, but very gray. I looked at multiple health food stores to see if there was a bleached or white buckwheat flour, but found nothing. What I did find was this:
*Hodgson Mill Buckwheat hot cereal?? Hmmm, it's not grey. Not grey at all! I can work with this. All you have to do is grind the buckwheat cereal in a coffee grinder. I have an old one that I use specifically for tasks such as this one. This recipe also calls for gluten free oat flour. If you can't find or don't have pre-ground oat flour, you can grind regular old fashioned quick cooking oats in the same way.
Okay on to the recipe!
Perfect Vegan Gluten Free Pancakes(Makes about 6 pancakes)
1-1/2 cups almond milk (or any vegan milk)
1/2 cup cashews
1/4 cup oil (coconut, vegetable, canola etc. )
1 flax egg (2 tablespoons ground flax seed mixed with 1/4 cup water or almond milk)
2 tablespoons maple syrup
2 teaspons apple cider vinegar
1 teaspoon vanilla
1/2 teaspoons baking soda
1 tablespoom baking powder
1/4 teaspoon salt
1/2 cup gluten free oat flour
1/2 cup buckwheat flour*
Heat the almond milk over low heat until warm to the touch. Add the cashews and let them soak in the almond milk for 10 minutes. Meanwhile, prepare the flax egg.
Place the cashews, almond milk, flax egg, oil, maple syrup, apple cider vinegar, and vanilla in a blender. Blend until completely smooth.
In a separate bowl, combine baking soda, baking powder, salt, gluten free oat flour and buckwheat flour. Stir.
Add the wet ingredients to the dry and mix until combined.
Heat a nonstick or cast iron skillet over medium heat. Coat the pan with a thin layer of oil. Use about 1/2 cup of batter for each pancake. Cook on each side until browned.