Little A has a habit of asking for elaborate breakfasts on weekdays when we are in a rush. Lately she's been asking for blueberry pancakes, so I promised her I would make some when I had the time, in advance so they are ready to go for busy mornings. I finally got around to it and decided to try making vegan ones. I don't know why, but I have never made pancakes without eggs before, as it turns out, they turn out just fine! They are also gluten-free because I used nutritious whole buckwheat flour. In addition, I snuck in extra protein with some vanilla hemp protein powder, to keep the girls energized through their busy mornings. When I make pancakes ahead, I simply freeze them with wax paper in between and then take them out as needed. You can either defrost them the night before or defrost in the microwave or toaster oven.
Vegan Buckwheat Blueberry Pancakes
2 flax eggs (2 tbsp. ground flax + 6 tbsp. hot water)
1/2 cup baking stevia (or other sweetener)
1 scoop vanilla vegan protein powder (stevia sweetened)
1 tsp vanilla extract
2 cups non-dairy milk or water
2 cups buckwheat flour
2 tbsp. baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries
Whisk together flax eggs, stevia, protein powder and vanilla. Stir in dry ingredients and then start whisking in milk or water, a little at a time. Batter will be thick. Stir in blueberries and then drop large spoonfuls onto greased, hot skillet, flipping half way through cooking until golden on both sides. Makes a bakers dozen (13). Keep refrigerated for up to 5 days or freeze.
I have shared this recipe with Urban Naturale's Plant-Based Pot-Luck Link Up Party and Vegetarian Mamma's Gluten-Free Friday.