Hello and happy Monday!
I’ve been asked to work with Silk brand products throughout the year. I’m really excited about this opportunity to showcase some of their products! This is my first in a series of 11. If you don’t already enjoy any of the Silk products, I hope the recipes I’ll be sharing will encourage you to do so. They are pretty great!
Today I have for you a little pancake inspiration! Buckwheat has been one of my favorite flours of late and making pancakes with it has been on my to-do list. It’s healthy, nutritious and naturally gluten free. Buckwheat flour has a nutty flavor and slightly grainier texture than regular flour. The graininess is only slightly noticeable and not unpleasant at all. It also cooks up darker than most flours making it look chocolately. You can use buckwheat flour in place of regular flour in a ratio of 1 to 1. There is no guessing, simply replace the flour called for in most recipes with buckwheat flour. If you haven’t tried it yet, hopefully this will give you some encouragement. And for further encouragement, you may like to try this Buckwheat Banana Bread or Buckwheat Chocolate Waffles. They’re all seriously delicious!
For the buttermilk, it’s easy to make vegan using non-dairy milks. Simply add the juice of 1/2 lemon (or 1 teaspoon apple cider vinegar) to one cup of non-dairy milk and let set for 10 minutes. There you have it, vegan buttermilk. Easy and delicious! When choosing almond milk, I prefer to use unsweetened. Here I’ve used Silk Unsweetened Almond Milk. It’s non-GMO and widely available. I might also add that it only contains 30 calories, is an excellent source of vitamin E and contains twice as much calcium as dairy milk. It contains plenty of goodness without unnecessary additives. You may also like to use their Silk Unsweetened Vanilla Almond Milk here as well.
For your toppings, these pancakes are made even better with fresh berries. The more berries the merrier! Use one kind or any combination of blueberries, raspberries, blackberries or strawberries. My favorite berry here was the raspberries, they were perfectly ripe and flavorful adding just the right touch.
Simple, nutritious and delicious!
BUTTERMILK BUCKWHEAT PANCAKES
- 1 cup SILK Unsweetened almond milk
- juice of 1/2 lemon or 1 teaspoon apple cider vinegar
- 1 cup buckwheat flour
- 2 tablespoons coconut or organic pure cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon, optional
- pinch of salt
- coconut oil, for the griddle
- berries of choice, to serve (blueberries, raspberries, blackberries or strawberries)
- pure maple syrup, to serve
In a measuring cup, add milk and lemon juice, let set for 10 minutes.
Preheat griddle to manufacturers setting for pancakes. Once hot add 1 tablespoon or so of coconut oil and spread to coat griddle.
In a medium sized mixing bowl, add flour, sugar, baking soda, cinnamon and salt, mix well. Add in vegan buttermilk and mix to combine.
Using a 1/4 cup measuring cup, scoop up batter and place on griddle. Once the top forms bubbles and sides look a little leathery, about 2 – 3 minutes, flip and cook the other side for 2 -3 minutes.
Serve with berries of choice and pure maple syrup. You may even like to top with this Blueberry Compote (it’s really easy to make and delicious!).
Makes 8 pancakes. Serves 2 generously or 4 smaller sizes.
Add in 2 teaspoons of vanilla extract if you like. Anything less than that won’t be very noticeable.
This post was sponsored by Silk. All opinions and words are my own. Thank you for supporting my work here by supporting my sponsors. They have many plant-based, non-dairy products, some organic, that you can find here: Silk Products