Simple Buckwheat Pancakes (vegan and gluten free)

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 292.8
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 217.5 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 7.1 g
  • Protein: 7.6 g

View full nutritional breakdown of Simple Buckwheat Pancakes (vegan and gluten free) calories by ingredient


Introduction

a revised version of Hodgson Mills recipe using canola oil in place of butter, soymilk in place of milk, and fllax as an egg replacer a revised version of Hodgson Mills recipe using canola oil in place of butter, soymilk in place of milk, and fllax as an egg replacer
Number of Servings: 3

Ingredients

    1 c. buckwheat flour
    1 c. vanilla soymilk
    1 t. baking powder
    2 T. sugar (I use raw sugar or brown rice syrup)
    1 T. ground flaxseed
    3 T. water
    2 T. canola oil
    .5 t. salt

Directions

Mix dry ingredients together in a medium sized bowl. When well mixed, add wet ingredients and mix until most lumps are out (but not too much or the pancakes will be heavy).

Heat a cast iron skillet, grase lightly or spray with pam if desired (a well seasoned pan needs nothing), and pour 1/4 of the batter in at a time.

Serving Size: 2 servings

Number of Servings: 3

Recipe submitted by SparkPeople user MRSSHEW.