Ingredients for Vegan Blueberry Buckwheat Pancakes
1 cup white flour
1/3 cup buckwheat flour
1 Tsp. cane sugar
1/4 tsp. salt
1 tsp. baking powder
a few dashes of cinnamon
1/2 tsp. cardamon powder
1-1/2 tsp. egg replacer dissolved in 2 Tsp. warm water
1=1/2 cup soy, almond or other milk of your choice
1/2 tsp. vanilla extract (optional)
1 cup fresh or frozen and thawed blueberries
Directions for Vegan Blueberry Buckwheat Pancakes
Mix dry ingredients well with wisk. Mix together soy milk, oil, egg replacer and vanilla. Slow add to dry mixture until you have the desired consistency. If you want thicker and higher pancakes, keep the batter on the thicker side. If you want flatter pancakes, go for a thinner batter by adding more liquid.
Do not overmix the batter. Blend with wisk just enough to combine all ingredients well. Then let the batter rest for 10 to 15 minutes.
Oil a pan and get it good and hot. Don’t add batter to pan until it’s hot or your pancakes will come out flat and lifeless. Brown well on both sides. The first side will take 4 to 5 minutes or so to brown well and start to bubble. You’ll need to watch the heat carefully at this point to make sure they don’t burn but make sure the heat is high enough so that they sizzle and rise.