When I’m feeling like I have to be productive but I am way too lazy, I cruise recipe sites like epicurious or allrecipes. It makes me feel like I’m researching. Anyway, today I found Moby’s Vegan Blueberry Pancakes on epicurious. There’s no oil in the recipe so I have my misgivings, but I thought it was cute. Especially in the intro where they say, “Moby has been a practicing vegan for 20 years.” So should we call ex-vegans “non-practicing vegans” instead?

They look good, right?

I haven’t watched yet, but you can also see him make breakfast here. And that’s followed by a vegan philosophy and lifestyle video. I probably should have watched it before blogging, but whatever.

Now stop rubbing it in everyone else’s face! The fair and beautiful Katie, who just transplanted her fine self from Chicago to Portland, has been posting the most tempting confections from her new workplace - SweetPea Bakery in the famed Portland mini-mall.

Not to mention one off color cake:

And to add insult to injury, she has announced that SweetPea is offering all you can eat vegan brunch. Okay, Portland. We get it. You win. Now stop showing off, already. It’s tacky.

Details from Lisa SweetPea

“Hi Friends!

xoxo
-lisa”

Buckwheat has a wonderful sweet, earth flavor and aroma that makes everything smell so home-y. And it’s completely gluten free, which is confusing, since the word “wheat” is in its title. I’d been toying around with a gluten free pancake recipe for awhile and nothing really sang to me, but this morning I struck gold with these babies. They’re hearty pancakes for sure, but they’re also light and fluffy. I think the main difference in texture between these and white flour pancakes is that they’re a bit grainier and less flexible. But who cares if they’re less flexible because you’re not gonna’ bend them, you’re gonna’ eat them.

The recipe has quite a few ingredients that you probably don’t have laying around the house unless you’re a compulsive grocery shopper (like me) or follow a gluten free diet, so if you like, you can replace the quinoa and corn flour with whole wheat pastry flour (or regular flour) and leave out the tapioca flour and flax seeds. You may need to thin the batter with a bit of water in that case. The recipe is below.

Gluten Free Buckwheat Pancakes
Makes 8 five inch pancakes1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup corn flour (NOT cornmeal, corn flour is lighter)
1 tablespoon ground flax seeds (or flax meal)
2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk (I used soy)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium-high heat.

When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I did two at a time, but do as many as you can fit. The pancake should start to form little air bubbles, but not as much as “normal” pancakes do, so don’t worry. Cook for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until ready to serve.

Serve with Earth Balance, maple syrup and fresh fruit.