Gluten-Free Vegan Blueberry Streusel Pancakes with Buckwheat Flour

It’s Gluten-Free Flour Friday friend! A perfect way to cap off the week and start your weekend. Today’s GF flour of interest: buckwheat. You can purchase pre-ground buckwheat or grind it yourself in a high-speed blender using buckwheat groats. Numerous health benefits aside, buckwheat flour tastes delicious with an earthy, nutty flavor; perfect for Blueberry Streusel Pancakes!

Gluten-Free Vegan Blueberry Streusel Pancakes with Buckwheat Flour

serves 2-3

• 1 flax egg (1 tbsp ground flax + 3 tbsp water) (1 egg can be subbed)
• 1 cup buckwheat flour
• 1 1/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsweetened almond milk
• 2 tbsp raw agave syrup (maple syrup can be subbed) + extra for serving
• 3/4 tsp pure vanilla extract
• cooking spray

StreuselTopping:

• 3 tbsp rolled oats
• 1 tbsp buckwheat flour
• 1/8 tsp salt
• 2 1/2 tbsp coconut sugar (white sugar can be subbed)
• 2 tbsp coconut oil

1. If using flax egg, add 3 tablespoons of water to 1 tablespoon ground flax in a small bowl. Let sit 5 minutes.
2. Combine flour, baking powder, baking soda, and salt in a large bowl, whisking with a fork to combine.
3. In a small bowl, mix flax egg, milk, agave syrup, and vanilla extract.
4. Add wet ingredients to dry ingredients, stirring until no visible lumps remain. Do not over mix.
5. Heat skillet coated with cooking spray over medium-high heat.
6. Drop batter (1/4 cup per pancake) onto heated skillet. Flip once bubbles begin to form and edges are cooked (3-5 minutes). Cook an additional 1-2 minutes on other side.
7. While pancakes are cooking, combine streusel topping ingredients in a small bowl.
8. Top pancakes with streusel topping. Finish with maple syrup (or agave).

Thoughts on buckwheat flour? Yay? Nay?

Either way, have a wonderful weekend!