Vegan Quinoa Buckwheat Pancakes
These Vegan Quinoa Buckwheat Pancakes are probably the healthiest pancakes I’ve ever made, and I am pretty proud of them. They are vegan, gluten-free, and free of refined flours and sugars. But they still taste pretty damn good!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
- 1 cup ”lite” or reduced-fat coconut milk
- 2 tbsp apple cider vinegar
- 1/2 cup unsweetened applesauce
- 3 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 cup buckwheat flour
- 1 cup quinoa flour
- 1/4 cup arrowroot powder, (tapioca flour, or potato starch)
- 1/2 tsp kosher salt ((use a bit less if using sea salt))
- 2+1/4 tsp aluminum-free baking powder
- 1/4 tsp 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))
- 3 cup mixed berries ((if using strawberries, cut them in half))
- 1/4 cup sweetener of choice, (such as pure maple syrup or organic cane sugar)
Instructions
- 1
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.
- 2
In a large bowl, combine the buckwheat flour, quinoa flour, arrowroot powder, salt, baking powder, and baking soda. Whisk together to remove any clumps.
- 3
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.
- 4
Allow the batter to rest for 10 minutes before cooking the pancakes.
- 5
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.
- 6
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.
- 7
Serve pancakes warm with Roasted Berries.
- 8
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.