One of the biggest surprises of the past few months has been the fact that oil is not a necessary ingredient in most prepared foods. My first attempt at no oil food were these Buckwheat pancakes. As you probably know, Buck wheat is a nutritional feast. These whole grains digest slowly and are filling in a way that keeps you full for hours.
When I first tried the no oil pancakes, I added unsweetened apple sauce instead. I read somewhere that apple sauce can act as a binder for the cakes. Then I threw in blueberries, vanilla, and, most recently, oats. The pancakes are a joyful pleasure to make and eat (although my kids say they don’t like them without lots of maple syrup).
I add fruit, maple syrup, and chomp through this lovely breakfast food!
Vegan Buckwheat Pancakes
2/3 cup of buckwheat flour
1/4 cup of oats
2 tbsp apple sauce
About a cup of Almond Milk
Vanilla to taste
Blueberries, chopped apples OR other fruit in the mix if you like.
Directions: Mix in a bowl until thoroughly mixed. All oats are coated in the mixture, looks wet.
Scoop about 1/4 cup and place on griddle or in a pan.
Add chopped fruit and maple syrup!