Halloween is almost here! So, that means I’m cranking out fun, themed recipes until then – with these Spooky Buckwheat Pancakes being the last. What a delicious note to end on!
I’ve had this bit of buckwheat flour in the back of my pantry for a minute. And for longer than I’d like to admit, I haven’t used it. I knew I wanted to make either pancakes or waffles, or even soba noodles. But, it never happened – at least, not until this week!
Right before I fell asleep the other night, I thought, ‘OH! Let’s make a weird (but tasty, duh) breakfast for Halloween!’ So, while Corey and I’s friend TJ was staying with us, I went to work. I’m glad these are two very hungry dudes because the first batch was kind of a dud and we still had no leftovers. LOL!
I also really love when you want something to look cool, but the flavors still end up going together beautifully. Who would believe that this was a Mediterranean-inspired breakfast combination? The spooky buckwheat pancakes are also great because you don’t have to buy activated charcoal to bring the darkness. Buckwheat and black sesame work just fine!
And, while I used store-bought whip for this, you can always make your own coconut whip, if desired. Before I forget, I know I mentioned developing a risotto recipe in the last post. It’s coming! I just finished it tonight and oh boy… it’s reeeeally good. Now, here’s the pancake recipe!
Spooky Buckwheat Pancakes
Black Sesame Sauce
- 1/2 cup (75 g) black sesame seeds
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) maple syrup
- Pinch of salt
- 1 1/4 cups (265 ml) unsweetened non-dairy milk
- 2 teaspoons apple cider vinegar
- 3/4 cup (91 g) buckwheat flour
- 3/4 cup (100 g) unbleached all-purpose flour, or AP gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons (25 g) sugar
- 1 tablespoon (15 ml) olive oil
- 1 1/2 teaspoons vanilla extract
- Vegan whipped cream for topping
- 1/2 cup pomegranate seeds for topping
- For the drizzle: Place black sesame seeds in a food processor equipped with an s-blade. Process seeds for 4 to 5 minutes, or until a paste. Scrape the sides down then add water, maple syrup, and salt, processing again for 30 seconds to 1 minute. Transfer to a bowl and set aside to thicken while you make the pancakes.
- For the pancakes: In a small bowl, stir non-dairy milk and apple cider vinegar together and set aside to curdle for 5 minutes, making vegan buttermilk. In a large mixing bowl, sift flours, baking powder, baking soda and salt together. Add sugar, oil, and vanilla into the “buttermilk”; then pour wet mixture into dry mixture. Whisk together until combined but still a little lumpy, do not over mix.
- Line a hot griddle, or large pan over medium heat, with a thin coating of high-heat cooking oil. Using a 1/4-cup measuring cup, scoop batter onto hot griddle, keeping at least an inch between pancakes. You may need to spread the batter out a bit, into a circle shape.
- Cook for 2-3 minutes, or until there are no new bubbles and the edges start to brown lightly, then carefully flip pancakes. Cook for another 2 minutes, and place pancakes on plates. Repeat until the rest of the batter is used up.
- After pancakes are done cooking, stack ’em and drizzle the sauce all over! Then top with vegan whipped cream and pomegranate seeds, serve warm, and enjoy.
Lastly, I hope that everyone has a wonderful and safe Halloween! I’ll be back soon with that Instant Pot Chanterelle Squash Risotto recipe, for y’all. 😉