Vegan Buckwheat Pancakes
Eaten in Russia and Poland, energizing and nutritious buckwheat is used in traditional dishes.
Serves: 4Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Easy
- 1 cup buckwheat flour
- 1⁄2 cup spelt flour
- 1 tsp. ground cinnamon
- 1⁄8 tsp. salt
- 3 Tbsp. safflower oil
- 1 1⁄2 cups almond milk
- 1 cup blueberries
- 1⁄2 cup pure maple syrup
- In a large bowl, mix dry ingredients together. Mix wet ingredients together in a separate bowl. Pour wet ingredients into dry ingredients and mix. Cover bowl with moist towel, and let batter sit overnight at room temperature.
- Brush bottom of skillet with safflower oil and heat over medium heat. Spread batter onto skillet, making a 4-inch wide pancake. As bottom of pancake becomes browned, flip pancake over. When second side is browned, remove to a plate. Continue with remaining batter.
- Serve with blueberries and maple syrup