I made my first vegan pancake not long ago. Since then I tried different kind of flours with different kind of fruits. To be honest I had a few kitchen failures as well so I have to work on some of the recipes because they didn’t turn out how I wanted to. This strawberry buckwheat one was a complete success and the first time using buckwheat flour.
Buckwheat flour is flour ground from Fagopyrum esculentum, known more casually as buckwheat. It has a rich, earthy, nutty flavor and a very high nutritional value, making it popular in many nations, especially in Asia. In addition, buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative. Buckwheat is an excellent source of protein. It is one of the few sources of plant protein that contain all 8 essential amino acids, in particular the amino acids lysine, threonine and tryptophan.
It is low in fat and high in fibre. It is also a good source of complex carbohydrate and has a low simple carbohydrate (sugar) content. Buckwheat is rich in iron, potassium, zinc, calcium, phosphorus, manganese, magnesium and selenium. It also contains the antioxidants vitamin E, rutin and quercitin.All things considered, that makes buckwheat and its flour a pretty healthy food.
Vegan Strawberry Buckwheat Pancake
Ingredients (makes 10 pancakes)
– 1 cup buckwheat flour
– 1/4 cup whole wheat spelt flour
– 2 tablespoons baking powder
– 1/2 vanilla bean, split and seeded
– 1 cup oatmilk
– 2 tablespoons sunflower oil + for cooking
– 1 tablespoon maple syrup + for serving
– pinch of salt
– 8 pieces of strawberries, cut in thin slices
Method
In a bowl mix together the dry ingredients: flours, baking powder, salt. In another separate bowl mix together oatmilk, oil, vanilla and maple syrup. Give each mixture a stir then add the wet to the dry combining just until mixed. Add the strawberry slices and mix it with the batter. Set aside for 5 minutes to allow batter to rise.
Prepare a non-stick pan with 1 teaspoon oil on medium heat. Spoon batter into pan, forming a pancake. Cook until lightly brown on the bottom. Turn and brown the other side. Serve with maple syrup and more strawberries.
