bakingglutenfreememories One of the breakfasts I loved the most growing up, was my grandma’s buckwheat pancakes with sausage gravy. It is such a great combination of flavors. However, to make it healthier, I decided to make mushroom gravy. This buckwheat pancakes and gravy recipe is also completely vegan. For those that would prefer meat, you can exchange the mushrooms for sausage. The gravy itself is a white sauce made from a roux of butter and flour.
This recipe is not only good for breakfast, it works great for dinner too! The pancakes are fluffy and soft and the gravy is a lovely change from having sweet pancakes.
Buckwheat pancakes and gravy instructions…
First, wash and chop the mushrooms. Set aside.
Meanwhile, mix the flours, baking soda, and salt together in a large bowl. Use a wire whisk to work out any clumps. Set the bowl aside while you start the gravy.
Heat a medium sized pan on the stove on medium heat. Once heated, add in about a tablespoon of olive oil and the chopped mushrooms. Cook the mushrooms until browned and softened, about 5 minutes. Then place the mushrooms in a small bowl off to the side and keep the pan on the stove with the heat off.
Next, return to making the pancakes. Set a non-stick pancake griddle on medium heat. As that is heating, add the oil and water to the dry ingredients. Mix the batter just until combined. (if you prefer thinner pancakes, you can add a little extra water) Cook pancakes on the griddle for about 2 minutes on each side, flipping them once the batter starts to bubble a little. Set the pancakes aside and keep them covered to stay warm.
Take the same stove top pan and melt 2 tablespoons of butter. Then add 1-1/4 tablespoons of gluten free all-purpose flour to the pan to make a roux. Stir for about a minute and then add in the almond milk. Stir constantly until the batter starts to thicken and comes to a small boil, about 10 minutes. Then add in the mushrooms and salt and pepper to taste. Cook for a couple more minutes. If the gravy gets too thick, keep adding in a little more almond milk to thin it out.
Finally serve the pancakes with gravy and enjoy! (adding a little ground cayenne on top is a good option)
Storage notes and tips
- The gravy will thicken as it cooks as well as cools. Simply add a little more milk to thin it out, even if reheating it. Adjust salt and pepper to taste
- Store the gravy in the refrigerator for up to 2 days
- Store the pancakes in the refrigerator for up to 3 days or in a sealed bag or container for 2 days at room temperature
Buckwheat Pancakes and Gravy
Ingredients
- ¾ cup buckwheat flour (109g)
- ½ cup quinoa flour (68g)
- ½ cup gluten free all-purpose flour (I used gfJules) (69g)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup oil (67ml)
- 1 ½ cups water (340ml)
Mushroom Gravy Ingredients
- 2 tablespoons vegan butter
- 1 – 1 ¼ tablespoons gluten free all-purpose flour
- 1 cup almond milk (237ml)
- 1 cup chopped mushrooms (I used Baby Bella mushrooms)
- salt and pepper to taste (ground cayenne pepper is optional)
Instructions
- In a large bowl, mix the flours, baking soda, and salt together. Use a wire whisk to work out any of the clumps.
- Next, set a non-stick pancake griddle on medium heat. As it heats up, add the oil and water to the bowl of dry ingredients. Mix the batter just until combined.
- Cook the pancakes on the griddle for about 2 minutes on each side, flipping them once the batter starts to bubble a little. Remove the pancakes and set them aside. Keep them covered to stay warm.
Mushroom Gravy Instructions
- First, wash and chop the mushrooms. Set them aside.
- Then heat a medium sized pan on the stove over medium heat. Once heated, add about 1 tablespoon of olive oil and add in the chopped mushrooms. Cook the mushrooms until browned and softened, about 5 minutes.
- Then place the mushrooms off to the side in a small bowl. Using the same pan, melt 2 tablespoons of butter.
- Next, stir in 1 – 1 ¼ tablespoons of all-purpose flour, making a roux. Stir for about a minute and then add in the almond milk. Stir constantly until the gravy starts to thicken and come to a small boil, about 10 minutes.
- Add in the chopped mushrooms and salt and pepper to taste. Cook together for a couple more minutes, thinning out the gravy with extra almond milk as needed.
- Finally, serve and top the pancakes with gravy.
