This combination of hearty buckwheat and sweet orange makes the perfect breakfast for a lazy Sunday morning or any morning for that matter! Plus these orange buckwheat pancakes are gluten-free with no added sugar.
Where have I been?! I can’t believe I took such a long break from my blog! But moving back from Prague into a new apartment here in Germany and a month-long vacation in the US kept me busy otherwise! I am really happy being back to blogging and sharing recipes and finally get some routine in my life! 😉 So back in the kitchen I am!
I came across this recipe in a little booklet that I got at my local drugstore. It sounded nice so I gave it a shot, veganized of course! The flax egg and the banana work really well in these pancakes. I thought about adding some orange zest to it give it a little kick. Turns out the light sweetness of the banana and the hearty buckwheat pair perfectly with a hint of orange.
Buckwheat is such a great alternative to regular flour. I recently started to use it more in my cooking and baking and it’s amazing. Buckwheat is heartier than most flours so it’s great for baking bread or savory pancakes. But nevertheless, buckwheat is also your friend for cakes or muffins. Not to forget about simply cooking buckwheat as a side dish or throwing it into a vegetable soup.
Good news for everyone who is intolerant to gluten, buckwheat is gluten-free! Even if you don’t have celiac disease gluten can be hard on your digestive system, so going gluten-free from time to time might help ease the belly. From my own experience, I feel better not eating bread or other gluten-containing foods daily as I tend to struggle with stomach problems from time to time. Enough about me, let’s get to the food!
Start with making the flax egg. Combine 1 tbsp ground flax seed with 3 tbsp water and let it stand for a few minutes until it forms into a gel. Take a medium mixing bowl and add buckwheat flour, cinnamon, baking powder and orange zest. Stir to combine.
Add the flax egg, mashed banana and plant milk. Stir everything with a spoon until just combined. Do not overmix! As this will make the pancakes less fluffy. (And who wants that?!)
On a griddle or pan heated to medium heat cook each pancake until lightly brown about 4 minutes. Use about 2 tbsp dough per pancake. The whole recipe will leave you with 6 pancakes.
Make a nice stack and throw all your favorite toppings on them. I used my Strawberry Lime Chia Jam and hemp seeds in the picture. What can I tell you…the combination of the hearty buckwheat and orange together with the lime and sweet strawberries put me into heeeaven! Starting the day with this breakfast will make for a good day!
- ⅓ cups (50g) buckwheat flour
- 1 banana, mashed with a fork
- 1 flax egg (1 tbsp flax seed + 3 tbsp water)
- ¼ cup (60ml) soy milk
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp orange zest (I used dried)
- First make the flax egg by mixing the water with the flax seed and letting at soak for about 10 min.
- Mix the dry ingredients (buckwheat flour, baking powder, cinnamon, orange zest) in a small bowl.
- Add the flax egg, banana and soy milk and stir with a spoon until just combined. Don’t overmix.
- Heat a griddle or pan to medium heat. Coat with organic cooking spray, if needed.
- Use about 2 generous tbsp of the batter per pancake and cook each side for about 3-5 min until lightly brown.
- When all six pancakes are done stack them into a pile and cover with your favorite toppings.
- Use this recipe for the strawberry lime chia jam I used in the picture.