Apple Zucchini Buckwheat Pancakes

My mother grew up during the Great Depression and war. There was rationing on flour and many other things. Her family used a lot of buckwheat as a replacement for the flour. My mother wasnt overly fond of buckwheat and disliked it even more due to the frequency. When she was older and had her family there was nothing ever made with buckwheat. So when I was at my cousins house and had buckwheat pancakes with blueberries I was intrigued. Also, some of my favorite noodles, the Japanese ones are also made with buckwheat.

I found this recipe in a book called, The Easy Vegan Cookbook, written by Kathy Hester. I had to try it. I did adapt it a little and added some sugar. I know, I know, I shouldn't have but I knew my girls would not eat the pancakes without a little sugar.

Apple Zucchini Buckwheat Pancakes

dry ingredients
1 cup buckwheat
1/4 cup sugar
1 tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt

wet ingredients
1 1/2 cups soy milk
1 teaspoon cider vinegar
2 tablespoons flax seed with 4 tablespoons water *
2 tablespoons oil

1 cup shredded zucchini
1/2 cup shredded apple

Mix wet ingredients separately and then combine, whisking until it is fully combined Add in shredded zucchini and shredded apple. Heat skillet and lightly grease. Make pancakes and heat until they loose their shine and then flip.

Comments

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