Just in case you missed this last year, I’m running it again, as I think these are simply the most delicious pancakes I’ve ever come up with and are the perfect breakfast for Easter morning.
I LOVE pancakes and buckwheat has become my new favorite. Buckwheat has a distinctive nutty taste that is perfect for pancakes. This is a great recipe for the Easter weekend, especially since strawberries are starting to appear in the grocery and be worth eating.
I use oat flour and buckwheat in this recipe. To make oat flour, simply run oats through a blender until pulverized into flour. DO NOT use instant oatmeal. You can use old fashioned or quick oats.
Use a whole grain cereal such as this Nature’s Path Organic multi-grain flake.
Beat the egg whites until they are stiff and form peaks when the beaters are removed from the bowl. (The vegan variation is listed in the recipe.)
Fold the egg whites into the batter.
Fold in the blueberries.
Scoop batter up in a 1/3 cup measure and cook on a hot griddle or skillet, set at medium heat. Be sure and put griddle onto heat while preparing batter.
Make a delicious strawberry compote and serve warm over pancakes.
Use any high quality balsamic vinegar, but a fruity one, such as this Vanilla & Fig by the Temecula Olive Oil Company, is fantastic.
Sorry this is a bit blurry, but when you heat the strawberries, they will stick a bit to the pan. By adding the tablespoon of water, and stirring, the pan will be deglazed. Then pour this into the strawberry mixture to give it a bit more syrup.
My little Easter bunnies some 28 years ago! I love you boys!
Enjoy these delicious pancakes with someone you love. This recipe makes enough for 2 – 4 people depending on how hungry and whether or not an accompanying dish is served. Try spreading almond butter on pancakes instead of butter. This with the compote is incredible!
Enjoy and have a wonderful Easter!
- 2 Tbs. raw sunflower seeds
- 2 Tbs. millet
- 1¾ cups buttermilk (vegan use almond or coconut milk)
- 2 eggs, separated (*for vegans, use 2 Tbs ground flax seed mixed with 6 Tbs. warm water. Allow to sit for ten minutes then add in place of eggs.)
- 2 Tbs. frozen unsweetened apple juice concentrate, thawed
- 1 cup bran flakes cereal (one low in sugar, high in fiber)
- ⅓ cup oat flour
- 1 cup buckwheat flour
- 1 ½ tsps. baking soda
- 1 tsp. baking powder
- ½ tsp. sea salt
- 1 cup blueberries, optional OR 1 cup banana slices, optional
- Ingredients for: Strawberry Compote
- 1 pound of fresh strawberries
- 1 or 2 tsps sugar (just enough to release juices from berries)
- 1 tsp balsamic vinegar (a fruity balsamic, such as pomegranate or fig/vanilla, is excellent)
- 1 tsp vanilla extract
- 1 Tbs water
- Place a small non-stick skillet on medium/high heat.
- Add the sunflower seeds and stir occasionally for 2 mins or until lightly toasted and remove to cool.
- Add millet and stir for a minute or two until toasted. The millet will pop a bit as they open up.
- Remove to cool and set aside while assembling other ingredients.
- While preparing pancakes, place griddle or skillet on burner set to medium and allow to heat.
- Place egg yolks in a bowl and beat slightly.
- Add buttermilk, bran flakes, and juice concentrate.
- Beat egg whites until stiff. Set aside.
- In a large bowl, measure flours , baking soda, baking powder, and salt.
- Add the millet and sunflower seeds.
- Pour in the buttermilk mixture and stir with a fork until blended and just moist.
- Do not over stir.
- Fold in egg whites.
- Fold in berries.
- Spray skillet with nonstick cooking spray or brush with canola oil.
- (If using spray, remove skillet from heat source and spray over kitchen sink.)
- Using a ⅓ cup measure, scoop out pancake batter and pour onto skillet.
- Allow to set until bubbles form, turn and cook other side.
- As pancakes are ready, place in warm oven on heat proof plate while preparing remaining pancakes.
- *Vegan variation: Add flax seed mixture to liquids and proceed. Though the batter will not be as fluffy as that lightened with egg whites, they are still delicious.
- Instructions for Strawberry Compote:
- Wash and hull 1 pound of strawberries
- Quarter the berries and sprinkle with sugar.
- Allow to set for 15 minutes so the berries will begin to release their juices.
- Place in skillet over medium heat and stir until sugar is completely dissolved.
- Add vanilla and balsamic.
- Stir until strawberries are heated through.
- Remove from heat and pour berries into a bowl.
- Add water, return to heat and stir to release anything that stuck to pan.
- Add this mixture to berries.
- Keep warm and serve over pancakes.