Gluten-Free & Vegan Buckwheat Sweet Potato Pancakes

I was devastated when my MRT blood test results came in. The long, yellow line next to the word "eggs" couldn't be true! I love baking too much to have a sensitivity to eggs! How in the world am I going to live without my Flying Star and Frontier breakfast burritos?! I can't even eat our own chickens' eggs anymore! Eggs have been such an integral part of my diet since we moved to the Valley 12 years ago and started raising our friendly chicken friends, giving them 1.5 acres of bug-loaded grass in exchange for their delicious, rich, free-range eggs. To know that I would have to cut out this food from my diet if I wanted to feel better was ludicrous. But it was necessary, and here I am, 77 days egg sober. It's been a tough road, but I will survive!

Perhaps the worst part of my lifestyle change is the fact that I cannot bake. I'll look at my nutritionist's Pinterest page for recipe ideas and stumble across the most mouth-watering baking items, only to realize that...oh, I need eggs. Though I have tried baking without eggs (I can't eat any kind of egg substitute), and the recipes fall flat. Quite literally. (And subbing baking powder doesn't work either - thanks, weird pseudo-allergic reactions). So I'm training my dessert-loving self to accept that pancakes, muffins, and the crowning glory of all desserts - the French macaron - are off-limits.

Until today!

I was browsing Pinterest this morning for buckwheat breakfast recipes, and while I'm all for buckwheat porridge, the words "gluten-free" and "vegan" alongside the word "pancakes" caught my eye. Oh my goodness. It had to be too good to be true! Thankfully, it wasn't. No eggs!!!!!!!! And if I took out the cinnamon and maple syrup, I could eat literally everything in the recipe! It's not every day this happens. My heart danced a jig. And of course my stomach started growling at me to hurry up and make them already; it's been missing pancakes. (Not to mention I'd already been awake an hour and a half.) So I gathered my materials, mixed the batter, and headed outside with little Kracken to cook some pancakes on my dad's fancy Christmas present. Known as a discada, this handy, portable stove-like contraption is ideal for camping and backyard cooking. Or for when the house has no AC during the hot summer months thanks to construction on our back porch - ahem, the lanai - and my dad's ambition to place the AC under the house for easier access after construction is done in the fall. Less heat in an already hot house = extremely necessary.

Derived from Helyn's Healthy Kitchen's Sweet Potato Buckwheat Pancakes

The Ingredients:

Pancakes (makes 6):

  • 3/4 cup buckwheat flour
  • 1/2 tsp baking soda
  • 1/2 cup baked sweet potato
  • 3/4 cup cashew milk (or other unsweetened pant-based milk of your choice)
  • 1/2 Tbsp applesauce
  • 1/2 tsp lemon juice
  • 2-3 Tbsp oil for cooking (I used coconut oil)

Blueberry Compote:

  • 1/4 cup blueberries
  • 1 Tbsp cane sugar
  • 1/2 Tbsp coconut sugar
  • 1/2 tsp corn starch
  • 1/8 cup water

The Method:

Pancakes:

  1. Mix the dry ingredients together in a small bowl
  2. In a larger bowl, blend or whisk the wet ingredients together
  3. Add the dry ingredients to the wet, and blend until completely combined. Note: the batter will be thick and gooey
  4. Preheat a skillet with oil, and scoop 1/4 cup dollops of batter for each pancake. Since they're gooey, I had to use a spatula to even out the mound of batter & make it into a flat pancake. Or feel free to make some pancake art. That's always fun!
  5. Let cook for about 4-6 minutes, or until the edges start to look dry
  6. Flip, and let cook for about 4-6 minutes on the other side
  7. Serve hot with a delicious blueberry compote:

Blueberry Compote:

  1. In a small saucepan, whisk together sugars, water, and corn starch (the starch needs to be blended in before heated so it is activated as a thickening agent; otherwise it will just clump together) and turn the stove on low. I did this step just before I put my pancakes on the skillet - just after step 3
  2. Add blueberries and cover until pancakes are done - about 10 minutes
  3. Stir and serve atop your delicious buckwheat sweet potato pancakes
 The cooking view ft. discada

The cooking view ft. discada

 Kracken & I were dying in the heat, but he was too enticed by the prospects of pancake droppings to leave my sweaty side.

Kracken & I were dying in the heat, but he was too enticed by the prospects of pancake droppings to leave my sweaty side.

 Meanwhile, in the kitchen...

Meanwhile, in the kitchen...

 Topped with a bit of ghee and blueberry compote. Delicious!

Topped with a bit of ghee and blueberry compote. Delicious!

 OM NOM NOM!!!!

OM NOM NOM!!!!

 Evidence of these pancakes' yum factor.

Evidence of these pancakes' yum factor.

I absolutely love this recipe! It's not only extremely easy to make, but is delicious beyond belief! I enjoyed it so much that I had to resist eating my leftovers. These would also be great with apple butter, peanut butter, or a creamy coconut sauce. Or pair with a creamy coconut, peanut butter, and banana smoothie. I know I will definitely be experimenting more with this recipe, and that pancakes are here to stay!