Afi Ruel Today, lots of people have dietary restrictions due to allergies or other health issues. I totally understand and as a result I have spent the last 10 years experimenting with different recipes so that I can have nutritious and delicious food. And let me tell you…coming up with a batter for no wheat vegan pancakes was quite a challenge.
BUT, I’ve finally found a no wheat, vegan option that works! (At least for me) If wheat and dairy give you problems, try this:
½ cup of buckwheat flour
½ cup of sourghum flour
1 cup of oat milk (unsweetened)
1 teaspoon of baking powder
1 *sprinkle* of salt
Combine dry ingredients and stir
Add in milk and stir until completely mixed. Consistency should be fluid but not runny. It should definitely not be hard to stir. If it is hard to stir, add more milk until it is fluid and easily comes off the spoon.
Use your choice of vegan butter to coat your pan. (Less is better)
The pan heat should be medium/medium high
Pour the batter into your pan/skillet according to the size of pancake you want
Each side should take up to 1 minute to cook Serve with your choice of sides!
