Vegan Apple Buckwheat Pancakes
Ingredients
The pancakes
-
2
tbsp
ground flaxseed
-
6
tbsp
water
-
1
cup
Pamela's buckwheat pancake mix
-
2
tbsp
coconut oil, melted
-
½
cup
apple cider
-
¼
cup
unsweetened vanilla almond milk
-
1
tsp
cinnamon
-
dash
nutmeg
The topping
-
1
tbsp
coconut oil
-
2
medium
apples, cored and diced
-
1
tbsp
coconut sugar
-
½
tsp
cinnamon
-
pinch
salt
-
Coconut whipped cream and pure maple syrup, for topping if desired
Instructions
- Mix ground flaxseed and water in a small bowl and let it sit for 5 minutes to gel.
- In a medium bowl, combine pancake mix, melted coconut oil, apple cider, almond milk, cinnamon, and the flax mixture until just mixed. Let it sit for 10 minutes.
- In a skillet, melt coconut oil for the topping over medium heat. Add diced apples and sauté for about 5 minutes until softened. Stir in coconut sugar, cinnamon, and salt, cooking for a couple more minutes.
- Heat a pancake skillet over medium heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook until set.
- Serve pancakes topped with the apple mixture, maple syrup, and coconut whipped cream.
Nutrition Facts (estimated)
Servings
3
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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