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Tahini Oat Blueberry Crumble

· Natalie 36 Comments

Tahini Oat Blueberry Crumble – warm juicy berries, salty-sweet streusel bits, and yogurt on top for a healthy snack or ice cream for a yummy summer dessert!

Tahini Oat Blueberry Crumble (Vegan + Gluten-Free)

A pound plus some of the juiciest purple berries heaped into a pan and crumble-topped with salty-sweet streusely morsels – you down with all of that?

I am totally reveling in the current almost-summer fruit selection and buying all the fresh raspberries and strawberries (those have been especially AMAZING) constantly. But when it comes to blueberries, even in peak season, I still prefer frozen to fresh – is that wrong? There is something about the freezer that totally changes the blueb game. Oh those sweet little frosty, finger-staining spheres.

But actually baked into a syrupy crumble is even BETTER than fresh or frozen. We’re getting to that…

Tahini Oat Blueberry Crumble (Vegan + Gluten-Free)

Reasons why I love fruit crumbles in general: 1) simple 2) perfect for when you get a little overzealous at the farmers market 3) a very good bed for ice cream.

Reasons why I love, love, love THIS fruit crumble: 1) blueberries! 2) tahini, which creates this very yum salty/savory contrast situation 3) wholesome and healthier with minimal added sugar.

I should warn you, the syrupy-ness going on underneath the crumble topping is pretty intense. Way past drool-worthy level. Possibly get-me-a-straw level. Definitely want-to-scoop-up-every-last-bit level. And when it’s warm (a.k.a. extra gooey) and the yogurt is cold and the topping is toasty, the textural contrast is REAL and mega delish.

Tahini Oat Blueberry Crumble (Vegan + Gluten-Free)

Could you use other kinds of berries? Yes. Could you use other nut or seed butters? Yes. Is this combination as written worth giving a try even if you are on the fence about tahini (I was once there too!), and more Team Strawberry than Team Blueberry? YES.

I tried to keep things semi this-could-pass-for-breakfast, but it would not be at all wrong to swap the yogurt on top for ice cream on top. In fact, it would be very very right.

Tahini Oat Blueberry Crumble (Vegan + Gluten-Free)

An easy bowl-full of blueberry crumble heaven just like this is waiting for you, so GET ON IT. And let’s wishfully pretend berry season will never end.

Tahini Oat Blueberry Crumble (Vegan + Gluten-Free)

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Tahini Oat Blueberry Crumble

★★★★★ 5 from 6 reviews
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Tahini Oat Blueberry Crumble – warm juicy berries, salty-sweet streusel bits, and yogurt on top for a healthy snack or ice cream for a yummy summer dessert!

Ingredients

Scale

Crumble

Blueberries

  • 4–5 cups (650g) frozen blueberries**
  • 3 tbsp (23g) tapioca starch***
  • 2 tbsp (40g) maple syrup
  • 1 tbsp lemon juice

Instructions

  1. Preheat the oven to 350F.
  2. Combine all the crumble ingredients. Mix with a fork until clumpy.
  3. In another bowl, mix together the berries with the tapioca starch, maple syrup, and lemon juice until evenly coated.
  4. Lightly grease a 9×9″ square pan with coconut oil.
  5. Arrange the berries in the pan.
  6. Cover evenly with the crumble.
  7. Bake for 45-50 minutes at 350F until golden brown on top.
  8. Remove from the oven, and cool for 10-15 minutes.
  9. Serve with yogurt or ice cream.
  10. Keep leftovers in the fridge for up to a week (you can heat it back up, or I like it chilled too!)

Notes

*You ca use other nut/seed butters instead. **You can use fresh berries, but I find frozen to be a little sweeter and jammier. ***You can substitute with arrowroot (a little less though, try 2 tbsp) or cornstarch.

Keywords: fruit crumble, crisp, easy dessert, summer recipe

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No-Bake Cookies and Cream Cheesecakes

· Natalie 15 Comments

Cookies and Cream Cheesecakes! Crumbly chocolate crust made healthier with a sneaky cookie sub, and topped with cookie-flecked yogurt cream. Vegan and gluten-free!

No-Bake Cookies and Cream Cheesecakes (Vegan + Gluten-Free)

That’s one of those titles that feels like a lie. A deliciously innocent lie of course, meant only to prepare you for the chocolate-crumble-crust-meets-creamy-cookie-flecked-filling recipe that is comin’ atcha. Truthfully there are no cookies. There is no cheese. And the only kind of cream is of the coconut variety.

But I know you will forgive me. I know because I have dreamy, EASY, seven-ingredient, mini No-Bake Cookies and Cream Cheesecakes for you, and it’s not possible to hold a grudge against someone who brings such a yummy thing into your life.

No-Bake Cookies and Cream Cheesecakes (Vegan + Gluten-Free)

I feel like this recipe takes things to a whole new level of easy. A level reminiscent of oreo balls and instant pudding mix pies (but much more wholesome, don’t worry!). Usually I’m all about everything from scratch, but when a few favorite healthy products can make the ingredient list much shorter and taste better too…hell to the yes!

No-Bake Cookies and Cream Cheesecakes (Vegan + Gluten-Free)

Likelihood that I will bake my own chocolate cookies, crush them up, and make cookies and cream cheesecakes with the crumbs – VERY low.

Likelihood that I will pour chocolate cereal into a bag and pound it into “cookie” crumbs for my mini cheesecakes – quite high. 100% to be exact because I already did. Twice.

And after we amp up the chocolate flavor with extra cacao powder and mix them with coconut oil so they keep their CRUNCH, no one will ever guess the (not) cookie crumb secret.

If you are currently thinking: What, this recipe uses oil?! I know, I know – most my recipes are oil free. But unless you want soggy cookies messing up your mini cheesecakes as the cream soaks in and steals all the crunchiness, you need it here.

No-Bake Cookies and Cream Cheesecakes (Vegan + Gluten-Free)

Enough about the cookies, let’s discuss the AND CREAM part.

I tested the cream two ways – with only non-dairy yogurt OR with non-dairy yogurt + coconut cream. The version with coconut cream was much better. Bite-able, ice-creamy texture after just five minutes of thawing. The higher water content of yogurt made the yogurt-only batch too icy. It will vary depending on what yogurt you use too, a thicker Greek-style yogurt works best.

And the natural tangy-ness of the yogurt with the sweet crunch of cookies…that is why I feel no shame calling these cheese-less treats cheesecakes.

No-Bake Cookies and Cream Cheesecakes (Vegan + Gluten-Free)

Happy no-cookie, no-cheese, no-bake cheesecake making to you!

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No-Bake Cookies and Cream Cheesecakes

★★★★★ 5 from 1 review
  • Prep Time: 15 minutes
  • Cook Time: 8 hours (chilling)
  • Total Time: 8 hours 15 minutes
  • Yield: 8 cheesecakes 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
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Description

Cookies and Cream Cheesecakes! Crumbly chocolate crust made healthier with a sneaky cookie sub, and topped with cookie-flecked yogurt cream. Vegan and gluten-free!

Ingredients

Scale

Cookie Crumbs

Cheesecake Filling

  • 1 cup (240g) non-dairy yogurt**
  • 1 cup (180g) coconut cream***
  • 1/4 cup (80g) maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Crush the cereal either in a bag with a rolling pin, or in a food processor or blender (be careful not to blend it too fine!).
  2. Mix the cereal crumbs with the cocoa powder and coconut oil until clumpy.
  3. Line a muffin pan with paper liners. Drop a spoonful of cookie crumbs into each muffin cup, and press flat.
  4. Place in the freezer to harden, and save the remaining cookie crumbs for the cream filling.
  5. Stir together all the ingredients for the cream.
  6. Gently fold in the remaining cookie crumbs, saving about 1/2 cup for topping.
  7. Fill each muffin cup with cream. Top with a sprinkling of cookie crumbs.
  8. Freeze overnight.
  9. Remove from the freezer 5-10 minutes before serving. Enjoy!
  10. Keep in the freezer for up to 2 weeks.

Notes

*My favorite is the One Degree Organics Brown Rice Cacao Crisps. Or you can use regular crispy rice cereal and add an extra 1/4 cup cacao powder. **I used the Kite Hill Greek-style almond milk yogurt, the thicker the yogurt the better. ***Just the solid part scooped out of a can of full-fat coconut milk that has been chilled overnight.

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 250
  • Sugar: 11
  • Fat: 15
  • Carbohydrates: 25
  • Fiber: 2
  • Protein: 2

Keywords: easy, no bake, chocolate, yogurt, freezer, vegan, dairy-free

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Chia Overnight Oats 2 Ways

· Natalie 25 Comments

Perfect Chia Overnight Oats made with the yummiest ingredients and served chunky or creamy. An easy, healthy breakfast with only 5 minutes of prep!

Chia Overnight Oats 2 Ways

Do you know what’s even better than discovering a new favorite recipe? Rediscovering an old favorite recipe. Remembering all the yummy reasons you used to love it, and wondering why you ever grew apart. Feeling compelled to shout and share with the entire world. Experiencing that glorious honeymoon phase all over again where you crave it daily and it hits the spot every time. Breakfast, lunch, dinner, snack – there are no rules when you find a new old fave.

That’s been me and overnight oats these past few weeks.

And because I can’t just make food without it unintentionally morphing into recipe development, I’ve found a damn near perfect method after this many batches. I know, I know, overnight oats have been done and over done at this point. But with a few little tweaks from the usual ratio/ingredients floating around the internet, your next batch could be NEXT LEVEL.

Chia Overnight Oats 2 WaysChia Overnight Oats 2 Ways

 My Requirements For Perfect Overnight Oats

I consider this the BEST jar of while-you-were-sleeping oatmeal for a few reasons:

  • thick and creamy, not soupy (see: chia pudding for my opinions on that)
  • truly breakfast appropriate – not overly sweet, not overly rich, not like I just ate dessert at 9am (who am I even?)
  • as easy as possible, five minutes tops!
  • nutritiously balanced – carbs, fat, protein, BAM
  • versatile, so I can mix up the toppings and never get bored

This recipe checks all the bullet points. And comes with two options: 1) chunky like oats or 2) creamy like pudding. So extra killing it on the versatility part.

Chia Overnight Oats 2 Ways

What You Will Need

Here’s what’s happening…

  • rolled oats, obviously
  • chia seeds (but a little more than most recipes!)
  • maple syrup
  • cashew butter (or any nut/seed butter, if you must)
  • non-dairy milk
  • cinnamon (optional)
  • salt!

The reason I am semi-adamant about the whole PLEASE USE CASHEW BUTTER thing is because it makes the oats hella creamy but also keeps the flavor really neutral. And if you use raw cashew butter it’s naturally sweeter. But of course peanut butter would be amazeballs too. Or almond butter is always yummy. Or sunflower seed butter for my nut-free friends.

For the normal chunky version you just stir/shake > refrigerate overnight > EAT. For the smooth version you are going to blend that chunky oat mixture with frozen fruit until it’s creeeeeeeeeamy. And colorful depending on what frozen fruit you pick (berries are my favorite!) Think: pudding-smoothie hybrid with extra oomph from those oats.

Chia Overnight Oats 2 Ways

Wanna Make Oat Perfection Even Better?

There’s one last little ingredient that I personally always add for an extra bump of nutrition and creaminess: Vegan Collagen! I am certain you have heard of collagen by now for hair/nails/skin/joint health, but probably not in vegan recipes because traditional collagen isn’t vegan. Until an ingenious company called Copina Co. came along and created a blend of plant-based vitamins, minerals, and amino acids that support the body’s natural collagen production so you can still get the same collagen boost without the animal source.

Flavorless just like collagen, dissolves easily hot or cold just like collagen, adds a subtle extra oomph to the creamy texture just like collagen…this vegan collagen is truly amazing. You can dive deeper into all of their ingredients here. The original flavor is my favorite for recipes – I love adding it to oatmeal, no-bake balls, smoothies, and frozen treats. The chocolate flavor with cacao, cinnamon, and ashwagandha is delish as an iced latte for an afternoon collagen boost. Try a couple scoops in your next batch of overnight oats, I promise you won’t ever wanna skip it after that.

Chia Overnight Oats 2 Ways

Oats have found their effortless summer look, and I am all about it.

Easiest. Breakfast. EVER.

Chia Overnight Oats 2 Ways

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Chia Overnight Oats 2 Ways!

★★★★★ 4.6 from 5 reviews
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
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Description

Perfect Chia Overnight Oats made with the yummiest ingredients and served chunky or creamy. An easy, healthy breakfast with only 5 minutes of prep!

Ingredients

Scale
  • 1/2 cup (60g) rolled oats
  • 1 cup (240g) non-dairy milk
  • 2 tbsp (16g) chia seeds
  • 1 tbsp maple syrup (to taste)
  • 1 tbsp cashew butter*
  • 1 tsp cinnamon (optional)
  • Optional: pinch of salt
  • Optinal: 1 scoop vegan collagen
  • For the creamy version: 1/2 cup frozen fruit of choice**
  • Toppings: fruit, nuts, seeds, toasted coconut, cereal, yogurt, etc.

Instructions

  1. Comine all the ingredients in a jar.
  2. Stir/shake to combine.
  3. Refrigerate overnight.
  4. The following day, add toppings and eat as is. OR blend with 1/2 cup frozen fruit of choice until creamy and smooth, then top and enjoy!

Notes

*You can use other nut/seed butters (or skip it), but raw cashew butter is my favorite. It makes the oats extra creamy and yummy. **I love frozen berries, especially blueberries, or half a frozen banana is delicious too. You could even use a couple of medjool dates instead of the frozen fruit for a caramel flavor.

Nutrition

  • Calories: 472
  • Sugar: 12
  • Fat: 19
  • Carbohydrates: 58
  • Fiber: 16
  • Protein: 14

Keywords: breakfast, meal prep, vegan, gluten-free, oatmeal

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Chia Overnight Oats 2 Ways

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Vegan Chocolate Cake

· Natalie 146 Comments

Moist fluffy cake, the creamiest frosting, party-perfect dessert decadence on a fork – this Gluten-Free Vegan Chocolate Cake is NOT messing around!

Gluten-Free Vegan Chocolate Cake

THIS POST IS SPONSORED BY VITAMIX.

Vegan Chocolate Cake from scratch!

Not from a box. Not from fruits and seeds and other not-typically-found-in-cake ingredients. Believe me, I love a good slice of funfetti just as much as I love a hippie raw hemp date cupcake with sweet potato frosting too. But we all need a solid, serve to anyone, healthier than it looks, homemade chocolate cake recipe in our back pocket. For birthdays and holidays and rainy saturdays and all the I-just-want-cake occasions.

Gluten-Free Vegan Chocolate Cake

This recipe is pretty damn close to classic. As close as vegan, gluten-free, oil-free, and developed by me is going to get. Not too hard to make. Not too healthy. Birthday level impressive, but still one bowl + one blender approachable. The cake is moist, the crumb is light, the frosting is trying to steal the show with its creamydreamy richness. It’s decadent with a hint of wholesome. If baking balance was a perfect bite of frosted cake, it’d be this one.

Gluten-Free Vegan Chocolate Cake

I know, I know. Homemade cake, homemade frosting, homemade chocolate curls on top, not eating all the frosting with a spoon while the cake is cooling – this sounds like a lot of work. But we don’t need the all-purpose flour in the cake or the butter in the “buttercream” or two bowls and three whisks because we have something better than all of that combined. The Vitamix!

This amazing machine is our co-worker the entire way through the cake-making process. And just about everything else I do in the kitchen ever, but that’s another story of kitchen appliance obsession. For now CHOCOLATE CAKE…

Gluten-Free Vegan Chocolate Cake

This recipe starts out wholesome – everybody’s favorite breakfast food turned flour. Oats + the Vitamix + 30 seconds and DONE. Don’t be afraid to kick the blender up to high speed here, you want the oat flour extra fine for optimal light cakey texture.

Combine with the rest of the dry ingredients – cocoa or cacao powder, tapioca starch, baking powder, baking soda, and salt. If we were being on our best baker behavior we would sift. But laziness is real, I don’t own a sifter, and whisking them works almost as well.

Next comes the wet ingredients – almond butter, applesauce, almond milk, apple cider vinegar, vanilla extract, and coffee extract (optional but highly suggested for extra rich chocolatey flavor!). We could mix by hand, but why would we in a world where the Vitamix exists and can do that better and faster for us.

I am using the Vitamix A3500 in this recipe and video, btw!

Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate Cake

Now the frosting – this is where the Vitamix really shines. You won’t get nearly as creamy a cashew-based frosting without it. Soaking the cashews overnight and using the tamper to keep it blending but not too thin are both key too. You can use almond milk to blend the frosting, but better yet is coconut oil so it will set like buttercream. Coconut milk or cream could work too.

This might be my favorite part. The decadence is REAL.

Gluten-Free Vegan Chocolate Cake

Frosting meet (cooled!) cake. This is a good moment…

Gluten-Free Vegan Chocolate Cake

Chocolate shavings meet frosting. This is an even better moment…

Gluten-Free Vegan Chocolate Cake

But the BEST moment is the first bite moment. As your fork finds it’s way around those fragments of dark chocolate, through that thick layer of cashew-y cocoa heaven (a.k.a. frosting) on top, and sinks into a couple fluffy inches of seriously GOOD chocolate cake.

You need to experience this moment for yourself.

Gluten-Free Vegan Chocolate Cake

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Vegan Chocolate Cake

★★★★★ 4.5 from 22 reviews
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 12 pieces 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Moist fluffy cake, the creamiest frosting, party-perfect dessert decadence on a fork – this Gluten-Free Vegan Chocolate Cake is NOT messing around!

Ingredients

Scale

Cake

  • 2 cups(240g) oat flour*
  • 1 cup (80g) cacao powder
  • 3/4 cup (90g) tapioca starch**
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup (360g) almond milk
  • 1/2 cup (130g) almond butter
  • 3/4 cup (105g) coconut sugar
  • 1 1/2 cup (360g) applesauce
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tsp coffee extract (optional)

Frosting

  • 1 1/2 cup (180g) raw cashews soaked overnight
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (20g) cacao powder
  • 1/4 cup(50g) coconut oil***
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

For the cake:

  1. Preheat the oven to 350F.
  2. Combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Sift or whisk until no lumps remain.
  3. In a blender combine the almond butter, coconut sugar, applesauce, non-dairy milk, apple cider vinegar, vanilla extract, and coffee extract.
  4. Add the wet ingredients to the dry and stir to combine. Don’t over mix.
  5. Pour into a 9-inch cake pan (round or square).
  6. Bake for 30-35 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and cool completely.

For the frosting:

  1. Comine all the ingredients in a high speed blender.
  2. Blend on high until smooth, using the tamper and/or stopping to scrape down the sides as necessary. Try not to add extra liquid, but you can add 1-2 tbsp nondairy milk if necessary.
  3. Refrigerate until firm and spreadable (at least 2 hours).
  4. Once the cake is cool, frost, top with chocolate shavings, and enjoy!
  5. It’s best fresh, but you can keep leftovers in an airtight container in the fridge for up to a week.

Notes

*Store-bought or make your own by grinding oats (rolled, quick, or steel cut) in a high speed blender until fine.

**You can substitute with arrowroot or cornstarch.

***You can use non-dairy milk instead, but it won’t be as creamy or set the same way.

Looking for a fruit-sweetened chocolate cake? Try THIS recipe.

Nutrition

  • Serving Size: 1 piece (with frosting)
  • Calories: 389
  • Sugar: 20
  • Fat: 20
  • Carbohydrates: 50
  • Fiber: 6
  • Protein: 9

Keywords: chocolate, birthday, cake, vegan, gluten-free, oil-free

 

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1
Grind oat flour from rolled oats
2
Whisk oat flour, cocoa powder, tapioca flour, baking soda, and salt
3
Blend almond milk, almond butter, coconut sugar, applesauce, vinegar, vanilla
4
Bake for 30-35 minutes at 350F
5
Blend frosting ingredients and frost cooled cake
6
Slice and eat!
Check out my other content @feastingonfruit on Jumprope.

Chocolate Chip Buckwheat Pancakes

· Natalie 32 Comments

The fluffiest vegan buckwheat pancakes – made with dairy-free yogurt for protein and loaded with chocolate chips, they are the perfect easy breakfast or brunch!

Chocolate Chip Vegan Buckwheat Pancakes

Today feels like the perfect day to share a new pancake recipe with you because a) mother’s day is soon b) the weekend is soon c) tomorrow morning is soon. All of which are occasions that pancakes can only enhance. Especially pancakes that involve chocolate.

Let’s chat for a minute about the immense make-mornings-much-better power of these particular pancakes. Big time thick and fluffy cakes speckled with mini chocolate chips in melty-sweet abundance. Vanilla, cinnamon, and sea salt to flavor up all that fluff. A little maple baked in (optional) and a lot of maple syrup-drizzled on top (not optional). This is a very satisfying, very simple, healthy-meets-cake breakfast situation.

Chocolate Chip Vegan Buckwheat Pancakes

You know my standards for pancake fluffiness are high. Like half inch thick and stacked minimum five cakes high high. For the sake of trying new things and variety and stuff, I ventured away from my pancake favorite, quinoa flour, and experimented with buckwheat flour (for the first time ever in my life, WHY HAVE I WAITED SO LONG?). Buckwheat flour definitely delivered on fluff, and bonus points for being much cheaper than quinoa flour too.

Just like quinoa flour, it works solo (no other flours/starches needed!), is gluten-free, and is not technically not a grain. But most importantly the texture – we’re talking light and defined on an almost birthday cake level. There is no uncooked mush lurking at the center of this stack. You deserve better than that kind of sadness in your breakfast life.

Chocolate Chip Vegan Buckwheat Pancakes

True/funny story. My inspiration to even buy buckwheat in the first place came from my dear friend Mandy and her Chai Spiced Buckwheat Pancakes. Because history has proven with food and ingredients that if she likes it, chances are high that I will too. So when I was kitchen free-styling the first test batch for this recipe with what I had in the fridge, the base ended up being a very breakfast-y combination of buckwheat flour and non-dairy yogurt…which is the same thing she used! There are of course other small differences, but if you are feeling spicy and want to hop over and make her recipe instead I wouldn’t blame you because they look AMAZING.

Or if you are anything like me and your mind just jumped to chai spices AND chocolate chips…So. Much. (Yummy.) Yes.

Chocolate Chip Vegan Buckwheat Pancakes

So specifics…

Buckwheat flour. I made my own buckwheat flour with raw buckwheat groats ground in the Vitamix. Whether making your own or buying it, RAW is key. Toasted will yield much darker pancakes with an intense buckwheat flavor. You can usually find raw buckwheat in the bulk bins for pretty cheap.

Yogurt. I tested this recipe with both almond and cashew yogurt, both turned out great. I did test it with just yogurt (no milk), but the batter was a bit too thick. If you want to play with the ratio for thinner/thicker pancakes you could – more yogurt = thicker pancakes, more milk = thinner pancakes. But I wouldn’t recommend going below a one-to-one ratio (1/2 cup of each).

You could try applesauce in place of the yogurt, but I haven’t tested it personally so the texture may be less fluffy/cakey.

Sweetener. I added 2 tablespoons of maple syrup to the pancake batter, but it’s optional. If you are going to load them up with chocolate chips and drown them in maple syrup, maybe not 100% necessary. Up to you!

Substitutions. I have not tested any other flours in this recipe, but if you want an oat flour pancake try these instead. Or for quinoa flour, these.

Chocolate Chip Vegan Buckwheat Pancakes

May these wildly fluffy pancakes bring you all the choc chip breakfast joy!

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Chocolate Chip Vegan Buckwheat Pancakes

★★★★★ 4.6 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast
  • Cuisine: american
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Description

The fluffiest vegan buckwheat pancakes – made with dairy-free yogurt for protein and loaded with chocolate chips, they are the perfect easy breakfast or brunch!

Ingredients

Scale
  • 3/4 cup (170g) non-dairy yogurt*
  • 1/4 cup (60g) non-dairy milk
  • 1 cup (160g) buckwheat flour**
  • 1–2 tbsp maple syrup (optional)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 cup mini chocolate chips

Instructions

  1. In a mixing bowl, combine the yogurt, milk, vanilla, and maple syrup. Whisk.
  2. Add the flour, baking powder, salt, and cinnamon. Stir to form a thick batter, but do not over mix.
  3. Fold in the chocolate chips.
  4. Heat a nonstick pan over medium heat (I still spray it lightly with coconut oil just in case!).
  5. Drop about 1/4 cup of batter into the pan and spread into a circle. Not too thin or the pancakes won’t be as fluffy.
  6. Cook until the edges are starting to look brown and you can easily slide a spatula underneath (3-4 minutes). Flip and cook for 2-3 minutes on the second side.
  7. Repeat until all the batter is gone. I got 6 medium sized pancakes.
  8. Top with fruit, nut butter, coconut, maple syrup, etc. Enjoy!

Notes

*I have tested them with almond and cashew yogurt, both worked perfectly. You can use other dairy-free or dairy yogurts, although if quite thick (like greek yogurt) consider using less yogurt and more milk (1/2 cup of each). **Either ground from raw buckwheat groats or store-bought raw buckwheat flour. Do not use toasted, that will yield a much darker color and intense nutty buckwheat flavor.

Keywords: breakfast, gluten-free, vegan, fluffy, easy

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