Vegan Quinoa Buckwheat Pancakes
User Reviews
4.9
45 reviews
Excellent
Vegan Quinoa Buckwheat Pancakes
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Pancake Ingredients
- 1 cup ”lite” or reduced-fat coconut milk
- 2 tablespoons apple cider vinegar
- 1/2 cup unsweetened applesauce
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup buckwheat flour
- 1 cup quinoa flour
- 1/4 cup arrowroot powder, tapioca flour, or potato starch
- 1/2 teaspoon kosher salt (use a bit less if using sea salt)
- 2 1/4 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 cup water
- Coconut oil or other oil to grease the pan (if oil-free, omit and use a really good nonstick pan)
Roasted Berries Ingredients
- 3 cups mixed berries (if using strawberries, cut them in half)
- 1/4 cup sweetener of choice, such as pure maple syrup or organic cane sugar
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Instructions
Pancake Directions
- Shake the can of lite coconut milk. Then pour 1 cup of the milk into a medium bowl and whisk in the apple cider vinegar. Let the mixture rest for 5 minutes.
- In a large bowl, combine the buckwheat flour, quinoa flour, arrowroot powder, salt, baking powder, and baking soda. Whisk together to remove any clumps.
- To the bowl with the coconut milk, add the applesauce, maple syrup, and vanilla, and whisk to combine. Pour the wet ingredients into the dry, along with the 1/4 cup water. Gently mix with a whisk or wooden spoon just until combined and no lumps remain. Do not over mix. If the batter is too thick, add a bit more water and gently whisk.
- Allow the batter to rest for 10 minutes before cooking the pancakes.
- While the pancakes are resting, heat a large nonstick frying pan on medium-low heat. Allow the pan to heat up fully. To test if the pan is hot enough, add a droplet of water into the pan. If it starts sizzling immediately, it is hot enough. Once the pan is hot enough, add a bit of coconut oil or other oil to prevent sticking.
- Pour a scant 1/3 cup batter into the pan and spread into a circle. Lightly smooth out the top so the batter is evenly distributed. Cook for 2-3 minutes or until bubbles start to form and you can easily slide a spatula underneath the pancakes. Flip and cook for 1 minute on the other side. Repeat until you’ve used up all the batter.
- Serve pancakes warm with Roasted Berries.
Roasted Berries Directions
- Preheat the oven to 350°F/176°C. On a baking tray, toss the berries with the sweetener. Bake for about 10-15 minutes, until the berries are softened and oozing juices. If using frozen berries, add 5 minutes more to the baking time.
Nutrition Information
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Calories
139kcal
(7%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
170mg
(7%)
Potassium
99mg
(3%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
18IU
(0%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 170mg | 7% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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