Monday, August 20, 2012

Fabulous Flapjacks/Buckwheat Pancakes with Bananas

This is a great recipe Dana found on our 'vegan retreat' but we adapted it to make
Buckwheat Pancakes with Bananas!)

2/3 cup soymilk or other nondairy milk of choice  (We use original almond milk.)
1 Tablespoon freshly squeezed lemon juice or apple cider vinegar
2/3 cup whole wheat pastry flour (We use buckwheat flour.)
1 1/2 teaspoons unbleached cane sugar or beet sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 Tablespoon safflower oil
1/2 teaspoon vanilla extract
1-2 bananas
maple syrup

Place the soymilk and lemon juice in a small bowl and stir to combine.  Set aside for 10 minutes to thicken.  Place the flour, sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk them together.  Pour the thickened soymilk mixture, safflower oil, and vanilla extract into the dry ingredients, whisk well to combine, and set the batter aside for 5 minutes.

Lightly oil a large skillet and place it over medium heat.  When the skillet is hot, use a 1/3 cup measuring cup to portion the batter into the skillet for each flapjack.  Cook for 2 to 3 minutes or until the edges of the flapjacks are slightly dry and bubbles appear on top.  Flip the flapjacks over with a metal or heatproof spatula and cook for 2 to 3 minutes or until golden brown on other side.  Lightly oil the skillet again and repeat the cooking procedure for the remaining batter.  Serve hot with your desired toppings.  (We use cut bananas and maple syrup.)

From Vegan Bites:  Recipes for Singles by Beverly Lynn Bennett


  1. What time should I plan on arriving in the morning?

  2. Well, my breakfast is usually around 3 or 4 pm! 3rd shift, you know!! Come on over!!!