Here is a recipe for my favourite Black Sesame Buckwheat Pancakes!
If you are into black sesame flavoured foods, give this a try and let me know what you think.
To make this, you’ll need Roasted Black Sesame Mylk, a plant-based & dairy-free seed mylk. I am not sure if you can get this in stores, but it is easy to make it the night before you make your pancakes. Click here for the easy recipe.
INGREDIENTS (makes ~6 to 8 pancakes):
- 1/2 cup buckwheat flour (white or dark is fine; I used dark)
- 1.5 teaspoons baking powder
- Roasted Black Sesame Mylk
- 2 tablespoons unsweetened apple sauce
- 1 tablespoon maple syrup
- 1 tablespoon avocado oil (or unflavored liquid oil of your choice)
- 1 tablespoon white distilled vinegar
- 1/8 teaspoons kosher salt
- 1 tablespoon avocado oil (for the pan making the pancakes)
- Add buckwheat flour & baking powder into a bowl. Mix.
- Add about 1/4 cup black sesame mylk into the dry mixture.
- Add apple sauce onto the mylk. Mix slightly.
- Keep adding black sesame mylk, until you reach a pancake-like consistency
- Add the oil & apple cider vinegar into the batter and mix well.
- Place a large non-stick frypan on the stove, above medium-heat. I used an electric stove, so you may want to adjust accordingly if you use a griddle or gas/induction stove.
- Add oil and let it heat up
- Scoop a 1/4 cup of the batter onto the fry pan.
- Let the pancake cook until you see the bottom part darkens. Then flip. Note: Black Sesame Buckwheat pancakes don’t bubble up like regular pancakes.