Fluffy Vegan Buckwheat Pancackes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp chia seeds 16 portion Kara Coconut Cream (15 mL) .3 tbsp Cider Vinegar 1 cup buckwheat flour, whole grain organic (by BENSON37) 1.5 tsp Baking Powder .5 tsp Baking Soda .5 tsp Cinnamon, ground .25 tsp Salt .125 tsp Nutmeg, ground .5 cup, mashed Banana, fresh 1 tbsp Extra Virgin Olive Oil 50 grams Vitaquell Vita Coco Margarine
In a small bowl mix chia seeds with 2.5 tbsp water. In the final bowl mix coconut milk with vinegar and salt. In a medium bowl mix flour, baking podwer, cinnamon, and nutmeg. Mash the banana in a small bowl and add vanilla extract.
To the bowl with the milk and vinegar mix, add the chia seeds, mashed banana, and oil. Whisk to combine.
Add the dry ingredients little by little to the wet ingredients. Stir until just combined. Let the batter sit for 5 minutes.
Grease the skillet with margarine and warm on medium heat for 5 minutes. Add 1/4 cup dollops of batter. Cook for 5 minutes on each side. Repeat until all of the batter is used up.
Serve pancakes with sliced bananas, blueberries, walnuts, and maple syrup.
Serving Size: 1 pancake
Number of Servings: 10
Recipe submitted by SparkPeople user ELEONORE.
To the bowl with the milk and vinegar mix, add the chia seeds, mashed banana, and oil. Whisk to combine.
Add the dry ingredients little by little to the wet ingredients. Stir until just combined. Let the batter sit for 5 minutes.
Grease the skillet with margarine and warm on medium heat for 5 minutes. Add 1/4 cup dollops of batter. Cook for 5 minutes on each side. Repeat until all of the batter is used up.
Serve pancakes with sliced bananas, blueberries, walnuts, and maple syrup.
Serving Size: 1 pancake
Number of Servings: 10
Recipe submitted by SparkPeople user ELEONORE.
Nutritional Info Amount Per Serving
- Calories: 126.2
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 197.3 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
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