Nov 08, 2014
Sweet Potato Buckwheat Pancakes ~ Grain-free, oil-free and vegan!
We woke up to about eight inches of snow last weekend… and it was soooo cold. The wind was whipping through the rafters all night long. I do LOVE the snow and the cold weather and I welcome the changing seasons, but I used a lot of calories staying warm all night! So when I got up I needed something substantial to eat… something warm and cozy, nutritious and satisfying.
I opened the refrigerator and spied a lonely, baked sweet potato. Hmmm… thus, these babies were born. Oh, yes. They were perfect. They have such a tender crumb and yet are hearty enough to stick to your ribs on the coldest of mornings. This one’s a keeper.
- 1½ cups buckwheat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 cup baked, mashed sweet potato
- 1½ cups unsweetened plant-based milk of your choice
- 1 TBS maple syrup
- 1 tsp lemon juice
- Mix all the dry ingredients together in a bowl.
- Blend or whisk together the wet ingredients in a separate bowl.
- Mix the wet ingredients into the dry. The mixture will be very thick.
- Get a skillet hot (on medium heat setting).
- Use a bit of oil for each batch (I use a spray oil so as not to use too much) and portion a scant ¼ cup of batter for each pancake onto the hot skillet. I used a ¼” ice cream scoop. Use a spoon or the scoop to flatten the pancakes out a bit since the batter is so thick.
- Cook until the edges are dry (about 5-8 minutes, depending on your heat setting). They will puff up a bit but there won’t be any of those tell-tale holes to alert you that it’s time to flip. Just keep an eye on them.
- Flip and cook until set (another 5 minutes or so).
- Adorn with your favorite toppings.
Makes 12 pancakes. Enjoy!