Recipe by
Vegan Blueberry Buckwheat Pancakes
Makes 10–12 pancakes
1 ½ cups Bouchard fine-milled buckwheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 cup oat milk
1 tablespoon apple cider vinegar
½ cup applesauce
2 tablespoons sunflower seed oil (plus more for cooking)
1 teaspoon vanilla extract
¼ cup maple syrup
2 cups Maine wild blueberries (frozen is OK)
In a small bowl, whisk together flour, baking powder, cinnamon, and salt. In a measuring cup, combine oat milk and vinegar. In a large bowl, combine applesauce, oil, vanilla, maple syrup, and oat milk mixture. Stir in dry mixture and fold in blueberries. (Pause to admire the remarkable algae blue-green color of the batter.) In a large skillet on medium-low heat, heat oil, then spoon in enough batter for 3 pancakes and cook on medium-low heat. When the tops bubble and start to set, turn and cook the flip sides until done. These pancakes are best if you cook them slowly and thoroughly. Repeat until all the batter is used. Serve hot with more maple syrup.
LOVE READING
edible MAINE?
You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
LOCAL FOOD NEWS,
SEASONAL RECIPES
AND EVENTS
DELIVERED FRESH
TO YOUR INBOX
Join the edible MAINE community!
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.
No. 14 / Fall 2020
From Issue
