Weeks like this call for comfort foods and pajamas. And nothing makes me want to get out of bed on drizzling grey mornings like a big ol' stack o' pancakes. So I brought out the griddle and started flapjacking away the other day. And I came up with some pretty impressive results!
My husband and I used to go to Uncle Bill's Pancake House every time we went to spend a weekend at his mother's beach house. And, although I would wind up eating buttermilk pancakes filled with chocolate chips, Mike would always pick the darker blue-ish buckwheat pancakes. It was in his honor that I decided to make buckwheat pancakes, rather than my usual golden buttermilk pancakes.
Unfortunately, I didn't have a recipe ;) So I just picked one of from the internet, in my usual fashion and "Vegan-ized" it! Earth Balance for butter, flax egg for the chicken eggs, and soy milk rather than moo cow milk. And here was the result:
Ingredients:
1 c vanilla soy milk
1 Tbsp vinegar
1 Tbsp flax seed
3 Tbsp H2O
3 Tbsp Earth Balance
1/2 c all purpose flour
1/2 c buckwheat flour
1 tsp sugar
1/2 tsp salt
1 tsp baking soda
1. Prepare your wet ingredients:
Drop the vinegar into the soy milk and set it aside to curdle a bit. Grind up your flax seeds and whisk with the H2O until it is thick and viscous (I love that word!). Melt down your Earth Balance. Combine all of your wet ingredients.
2. Give your dry igredients a quick stir.
3. Mix the two together thoroughly, but not too much.
4. Start with a sizzling hot skillet:
Pour spoonfuls of the batter in so that they aren't touching. Watch for the little bubbles to form through the batter. Then flip and let them finish cooking for a moment.
5. Top them!
Smear on some Earth Balance or drizzle on some maple syrup. Chopped berries are great, too! And pair it with a great cup of coffee or fresh squeezed orange juice.
6. Enjoy!
Now you have the perfect reason to rise and shine through the rainy days :D
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