These Spooky Buckwheat Pancakes are eye-catching and delicious! Fluffy pancakes drizzled with a sweet black sesame sauce and topped with pomegranates, what more could you want? #Vegan #nutfree #glutenfreeoption #soyfree #halloween #veganrecipes
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Spooky Buckwheat Pancakes

These Spooky Buckwheat Pancakes are eye-catching and delicious! Fluffy pancakes drizzled with a sweet black sesame sauce and topped with pomegranates, what more could you want?
Course Breakfast, Entree
Cuisine American, Dairy-free, Gluten-free Option, Nut-free, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 pancakes
Author Jackie Sobon of Vegan Yack Attack

Ingredients

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

Buckwheat Pancakes

  • 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

Instructions

  • 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.