These hearty vegan buckwheat based pancakes are the perfect foil for a chilly winter morning. The batter is thick and needs to be spread out in the pan, not poured.
2 cups Hodgson Mill Buckwheat Pancake Mix
2 cups unsweetened almond milk
1 can (15oz.) pumpkin puree
1 teaspoon vanilla extract
1 tbsp maple syrup
1/4 cup raisins (optional)
1/4 cup pecan pieces (optional)
Spread batter in a hot non-stick skillet, flip and enjoy.
Recipe makes approximately 10 – 5 inch pancakes
There is a breakfast joint back home that makes lemon ricotta pancakes. They are fantastic, but no longer part of my life since they have dairy. I wanted to recreate them, this morning. I put on my recipe scientist apron and started rooting through the pantry. My normal go-to ingredient to replace the ricotta cheese would be cannellini beans….and of course…the one morning when I really want to play scientist…I am out. Drat! So recipe scientist…what now?
I came up with a rich, dense, lemony pancake that was perfect for topping with with fresh berries and a drizzle of honey. This one will be repeated in my kitchen in the weekends to come!
In a food processor blend until smooth:
3 cups cooked brown rice
1 cup oat flour (or rice flour/ or GF flour)
zest of one lemon
juice of three lemons
1 teaspoon vanilla extract
1 cup unsweetened vanilla almond milk
2 teaspoons of maple syrup or honey
Your batter will be thicker, like muffin batter. Spread a ladle full in a hot skillet, flip and enjoy! Top with fresh or frozen berries and a drizzle of maple syrup or honey.
Makes 4-6 pancakes
Feeling a need for comfort food. This totally hit the spot ! 1/2 cup of Hodgson Mills Buckwheat Pancake mix, a handful of oats, chia and a tablespoon of flax meal, pumpkin pie spice to taste, with a 1/4 cup or so of unsweetened almond milk. Top with peaches and cinnamon.
Ami Cooks 