Gluten Free Vegan Oatmeal Buckwheat Pancakes

DSC02442I know pancakes are thought of as weekend food, but they were exactly what the doctor ordered on Tuesday after a rather wild New Years party. They were easy to make and tasted amazing…the hardest part was probably the noise from the food processor–mama had a bit of a headache. Oops.

I only made half of the recipe  (as listed below) but apparently that amount should serve 3. I might as well admit to this now, but I definitely ate the entire batch myself and don’t regret it in the least bit. I like to cut the pancakes into strips and dunk them in maple syrup…you can blame that naughty habit sheer stroke of genius on my grandmother.

I feel I should comment on the texture of these pancakes. Hot off of the stove they’re rather gummy and seem not quite done, but give them 5 minutes to cool and they become perfect. This also allows them to cool so you can make them into ‘soldiers’ for dipping as I like to do. (Note: Many gluten free/vegan baked goods are much better texturally once they cool.)

Gluten-Free Oatmeal Pancakes

Adapted from Pamela Salzman

serves 3

½  cup oat flour (made my own by throwing ½ cup gf oats into a food processor)
½  cup buckwheat flour
½  tsp sea salt
1  tsp baking powder
½ tsp baking soda
1 cup dairy free ‘buttermilk’ (Mix 1 cup almond/soy/rice milk with 1 tbsp vinegar)
1 flax egg (1 tbsp flax mixed with 3 tbsp water)
1 teaspoon pure vanilla extract
1 tbsp 100% pure maple syrup
1 tbsp coconut sugar (I accidentally added 2 tbsp)
½  cup COOKED oatmeal (apparently steel cut is best, but I used rolled oats)
2 tbsp coconut oil, melted
Unrefined coconut oil for brushing the griddle
Preheat a frying pan to medium heat. (If using a griddle approximately 350-400 degrees.)

  1. Combine Flax and water and set aside for 3-5 minutes to gel. If making your own dairy free ‘buttermilk’ combine the milk and vinegar and set aside for 3-5 minutes to allow milk to ‘sour’.
  2. Combine the flour, salt, baking powder, baking soda and coconut sugar in a large mixing bowl.
  3. In a separate bowl,  whisk together the buttermilk, flax egg, vanilla, maple syrup, melted coconut oil, and oatmeal until well blended.  
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Brush the pan or griddle with coconut oil and spoon about ¼ cup of batter to form each pancake.  Add fruit or chocolate chips if desired.
  6. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done.  

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