Oat And Buckwheat Pancakes With Blueberry Sauce Vegan Recipes

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DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES



Double-Buckwheat Blueberry Pancakes image

I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don't eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that's the buckwheat flour), but the pancakes are not heavy.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, vegetables, main course

Time 1h

Yield serving 4 to 6

Number Of Ingredients 13

3/4 cup / 100 grams buckwheat flour
3/4 cup / 100 grams whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
Scant 1/4 teaspoon fine sea salt
2 large or extra large eggs
1 1/2 cups / 355 ml buttermilk
1 tablespoon honey (can be a strong honey like buckwheat honey) or agave nectar
1 teaspoon vanilla extract
3 tablespoons grapeseed oil or melted butter
3/4 cup /113 grams cooked kasha
6 ounces / 1 1/3 cups (1 box) fresh or frozen blueberries
1/2 teaspoon all-purpose flour

Steps:

  • Preheat a griddle.
  • Sift together flours, baking powder, baking soda and salt.
  • In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
  • Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
  • In a separate bowl toss blueberries with 1/2 teaspoon flour.
  • If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 9 grams, TransFat 0 grams

OAT AND BUCKWHEAT PANCAKES WITH BLUEBERRY SAUCE (VEGAN)



Oat and Buckwheat Pancakes With Blueberry Sauce (Vegan) image

If you're like me and dislike fluffy white pancakes, then these are for you. They are very hearty and filling, plus they reheat really well in a toaster oven. I rarely make the blueberry sauce but it is delicious with the pancakes. This recipe came from The Complete Vegan Cookbook.

Provided by PDX Meems

Categories     Breakfast

Time 1h

Yield 12 4-inch pancakes, 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs blueberries (fresh or frozen)
1/4 cup maple syrup
3 tablespoons orange juice concentrate
1/4 teaspoon allspice
1/2 cup rolled oats
1/2 cup buckwheat flour
1 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons whole flax seeds
2 1/2 tablespoons canola oil
1 3/4 cups plain soymilk
1 teaspoon pure vanilla extract

Steps:

  • In a saucepan over medium-low heat, combine the blueberries, 2 tablespoons of the maple syrup, the orange juice concentrate, and the allspice. Cover the pan and cook for 10 minutes, then turn off the heat and allow the pan to stand while you cook the pancakes.
  • Meanwhile, place the rolled oats in a blender and grind to a coarse meal consistency. Transfer to a large bowl, using a rubber spatula to remove the ground oats from the blender. Add the flours, baking powder, and salt to the ground oats, stirring to combine well. Set aside.
  • Place the flaxseeds in the blender and grind them to a powder, then add 1/3 cup water and blend for 30 seconds. Add 2 tablespoons of the canola oil, the remaining 2 tablespoons of maple syrup, the soymilk, and vanilla, and puree. Add this wet mixture to the flour mixture and stir well, so that all the flour is saturated with liquid.
  • Heat a heavy griddle or cast-iron skillet over medium heat. Rub the griddle with about 1/4 teaspoon of oil. Pour the batter onto the griddle in 1/4-cup amounts. Cook for about 2 minutes, until the liquidy top of the pancake is strippled with air holes, then use a metal spatula to quickly turn the pancake over. Cook a minute or two longer, until the pancake is cooked through. (If in doubt, you can cut a small slit in the pancake with the edge of the spatula and take a look at the inside; it should look spongy, not liquidy.).
  • Serve the pancakes as they come off the griddle or transfer them to a plate in a warm oven while you cook the rest. Just before serving, transfer the blueberry mixture to the blender and puree, then pour into a small pitcher or gravy boat. Serve the pancakes hot, passing the blueberry sauce. (Or you can freeze the pancakes and reheat them in the toaster oven on lazy mornings!).

Nutrition Facts : Calories 384.9, Fat 10.4, SaturatedFat 1, Sodium 324.4, Carbohydrate 67.3, Fiber 10, Sugar 23.4, Protein 11.3

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