Buckwheat pancakes {vegan – sans gluten}
Après plusieurs essais infructueux pour ne pas dire complétement foirés (pancakes qui ne se décollent jamais de la poêle, texture pâteuse et autres facéties…), je tiens enfin la recette de pancakes vegan et sans gluten parfaits. Bien aérés, pas pâteux, ces pancakes au sarrasin se laissent déguster avec des fruits et of course une tonne de sirop d’érable, oui parce qu’on ne va pas se mentir des pancakes sans sirop d’érable c’est comme un mojito sans rhum (« à consommer avec modération » dixit la fille qui ne boit pas en ce moment !), ça n’a pas de sens ! Bref big dédi (80 years′ bonjour) to our Breton and overseas friends with these pancakes 100% buckwheat and coconut milk, yes these pancakes make a great gastronomic difference and so ?! In short, once you have tasted them you will not be able to do without them., and then like that you will use your buckwheat flour for something other than Pancakes !
- 130 g buckwheat flour (Black wheat)
- 220 ml coconut milk
- 30 ml of water
- 3 tablespoons cane sugar
- 40 g vegetable margarine
- 3 teaspoons of yeast
- 1 teaspoon of baking soda
- 1 tablespoon cider vinegar
- 1 pinch of vanilla
- Neutral vegetable oil for cooking
- Mix together all the dry flour ingredients, sugar, the yeast, baking soda and vanilla.
- Make a well and pour the margarine then mix gradually with the coconut milk. Lengthen with water then finish by adding the vinegar.
- Cook 2 minutes on each side in a pan with a little oil.
Elodie
28.2.18Thank you for this delicious recipe that I declined in different forms and which always receives a great success.
Emilie
28.2.18Oh thank you very much Élodie 😉 We also love this recipe around here !
Laetitia
2.12.18Hello thank you for this recipe that I would like to test but what can we replace the margarine with? ? Butter , oil ?
Emilie
7.12.18By butter if you don't want them vegan 😉
Delphine
26.1.19Hummm a real treat these veggie pancakes ! Merci !
Emilie
30.1.19Thank you very much Delphine 😉
Angelic
11.10.19Hi Emily
Thank you for your recipe that I discovered after making my own coconut milk buckwheat pancakes (completely failed, good texture when preparing but when putting the dough in the pan, pancakes spread to make a pancake with popping bubbles and, at the end of the day, not even a pancake because the dough does not mix. Nevertheless, I had added ground flax seeds with water)
Do you think it is possible to replace the 3 spoons of yeast per only bicar ? The vinegar, I guess it's just for taste? If you have any other tips, I take
Emilie
13.10.19The yeast is important because it will really help the dough rise and the vinegar is also there to boost the whole and not for the taste 🙂