I think it’s important to try foods you dislike more than once. Tastes can change with age and is totally adaptable the more you train your palette. Foods I used to hate are now staples in my diet (tofu I’m looking at you). Buckwheat pancakes have made their way onto that list.
I’ve only had buckwheat pancakes once before, years ago. It was a mix that came in a box and I just remember not liking it at all. I thought they were vile and gritty. However, I have been trying(?) to get into a more gluten free diet. All purpose flour does not agree with me and I’ve been getting tired of missing pancakes. I decided to give buckwheat pancakes another shot and this time I made them myself, not from a box.
I’m not sure if its because I’m older now or my palette has changed, but it turns out, I love buckwheat pancakes MORE than regular pancakes! I would never have known this unless I gave them a second chance. I think it’s important to give (most) things second chances. (Sorry okra, you don’t get a second chance from me.) My favorite way to enjoy these Buckwheat & Oat Pancakes is to top it with vegan vanilla yogurt and berries.
- 1 flax egg (1 tbsp ground flax mixed with 2½ tbsp water)
- 1 cup buckwheat flour
- ¼ cup rolled oats (use gluten free oats to make it gluten free)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sugar (optional)
- pinch of salt
- 1 cup almond milk or cashew milk
- 1 tsp vanilla extract
- coconut oil or vegan butter for greasing
- Make the flax egg and set aside.
- Heat up a skillet (preferably non-stick) over medium-low heat.
- Whisk together the dry ingredients, from the buckwheat flour to the salt.
- Stir together the almond milk, vanilla and flax egg.
- Add the wet mixture to the dry and mix until all the lumps are gone.
- Grease your pan and spoon the batter either ¼ for small pancakes or ½ cup for large pancakes.
- Cook for about 2 minutes on each side. Re-grease the pan in between each pancake.