Let me start by saying that those vegan buttermilk pancakes are the most delicious pancakes my hubby has ever had. At least this was what he said! By now I’ve made those lentil pancakes in many variations (different colours) and they’re all so fluffy and delicious!
Moreover, my vegan buttermilk pancakes are different from any other gluten free vegan pancakes you might find online, because I don’t use any gluten free flour mixture or an all purpose flour containing who-knows-what unwanted ingredients.
Instead, my lentil pancakes are super healthy using soak and blend method making the grains and legumes more digestible and enhancing mineral absorption by reducing the amount of phytates. I’ve always found that properly soaked and cooked legumes are much better on my tummy compared to lentil or chickpea flour for example.
Another note – as the cooking water (aquafaba) contains the same phytates, my digestive system absolutely cannot handle it. The one time I tried cooking with aquafaba, I got a terrible stomach ache. So, I don’t understand how people can handle it!
Now, I have many pancake recipes up on my blog, but until now I had never used vegan buttermilk or soaked lentils in the batter. And I’m glad I did because it really turned out to be a great recipe for fluffy pancakes full of flavour.
Why are vegan buttermilk pancakes with lentils so awesome?
- Gluten free
- Dairy free
- Low fat
- Refined sugar free
- Plant based
- Rich in fibre
- 100g (3.5oz) red lentils, soak
- 80g (2.8oz) raw buckwheat groats, soaked overnight
- 50g (1.8oz) gluten free jumbo oats or oat flour
- ¼ + ⅛ tsp. Himalayan salt
- 1 tsp. cinnamon
- 2 tbsps. birch xylitol (or less or more)
- 2 tsps. psyllium powder
- 2 tsps. aluminium free baking powder
- First, soak split red lentils for at least an hour and raw buckwheat groats for at least 4 hours. Rinse and drain.
- Next, pour soy milk into a bowl and stir in 1 tablespoon of apple
cider vinegar to prepare buttermilk. Let it sit for at least 5 minutes.
- Then, put all the dry ingredients into a large bowl or blender.
- Stir soy yogurt into the buttermilk and transfer the wet ingredients
into a bowl or blender of dry ingredients. Process using an immersion
blender or regular blender until you have homogeneous pancake batter.
- Next, add a few drops of coconut oil or avocado oil onto a good
quality non-stick pan and swipe it off with folded kitchen paper. Let
all the oil absorb into the paper and use it to swipe the pan clean
between pancakes. Heat the pan up over medium heat.
- Now, if you make small pancakes, add about 2 tablespoons of batter
into each cavity of your pancake pan. Should you make bigger pancakes,
put a ladleful of batter onto the pan and even it out with a spoon/ladle
or by shaking and/or tilting the pan to get the exact shape of your pan
bottom. The frying time greatly depends on your stove. I flip it around
when it is dry on top and also check the colour of the bottom
side. You’ll have about 46 small pancakes.
How to naturally colour my lentil pancakes:
- Add natural colourings to have rainbow pancakes, i.e. wheatgrass powder, blue spirulina, regular spirulina, beetroot powder, pink pitaya powder, turmeric, butterfly pea powder, acai powder, carob, or cocoa. You may need to add a bit more liquid with some powders. To my experience carob and beetroot powder thicken quite a lot.
- Another alternative would be to substitute some of the liquid with beet, acai, blueberry or blackcurrant juice for example.
Please comment below if you have any questions or just let me know how they turned out in your kitchen!