Fluffy Vegan Buckwheat Pancackes

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Fluffy Vegan Buckwheat Pancackes calories by ingredient


Introduction

Gluten-free, whole grain, high protein Gluten-free, whole grain, high protein
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

Tips

Prepare the batter the night before and refrigerate. If the batter is too thick, add coconut water little by little until desired consistency. Cooked leftover pancakes can be refrigerated or frozen.


Directions

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.