I’m clearly not reinventing the wheel with a pancake recipe. However, most pancakes are made with eggs and dairy so I figured I would do you guys a favor and give you an egg-free, dairy-free, and gluten-free, blender pancake recipe. Come get some.
This is a short, sweet, and lets not forget DELICIOUS pancake recipe. What makes it so great? For starters, there are minimal ingredients, it can be mixed in a blender until just combined and then poured from that blender into the pan for cooking. Minimal ingredients, minimal dishes, minimal time, does it honestly get any better?
I whipped these up a couple of weeks ago on a Sunday morning. My husband was still in bed and I was craving a delicious, airy, pancake without much effort. I don’t do a lot with gluten free flours, but I do keep a bag of buckwheat flour in my pantry so I decided to go that route with these guys. I feel like every time I talk to someone, they have started limiting their gluten intake due to a sensitivity. It’s a very real thing so I wanted to create something that is fabulous and easy even for someone who has sensitivities to certain foods.
I’ll start by saying this is a base recipe. Feel free to do your own mix-ins to create YOUR perfect pancake. Some ideas could be chocolate chips, fruits, coconut, spices, and even scallions or other vegetables if you’re going for a savory type of pancake. Feel free to add in some vanilla if you want some vanilla flavor. What I’m saying is the options are endless, so just do you and it will be great.
To start this recipe, get the non-dairy milk and lemon juice together in a glass and let it sit. This will start to coagulate and act like buttermilk in this recipe. While that is working, get the buckwheat flour, baking powder, and salt together in a bowl and mix until just combined. By the time you’re done with that, the non-buttermilk, buttermilk, will be done. To the blender add the buttermilk, apple sauce, canola oil, and sugar and blend until just incorporated. Next, take the buckwheat flour mixture and add that to the blender and blend until just incorporated. If you need to stop to scrape down the sides to incorporate everything, go ahead.
Next, heat a pan to medium heat and add coconut oil or non-dairy butter to the pan. Pour the batter into the pan and cook until brown on one side and bubbles start to form at the top of the pancake. This means it is ready to flip. Flip it over and cook until the other side is done. Serve with fresh berries, syrup, or your favorite toppings.
If you make this please be sure to tag me on @plantiful_grub on Instagram and Facebook and leave a comment in the sections below.