Vegan Blueberry Buckwheat Pancakes

Recipe by

Kate Christensen

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.

From Issue

No. 14 / Fall 2020