Vegan & Gluten-Free Vanilla Blueberry Buckwheat Pancakes
Ingredients
The pancake batter
-
½
cup
raw buckwheat groats (ground into flour)
-
¼
cup
brown rice flour
-
1
tbsp
cornstarch
-
1
tsp
baking powder
-
¾
cup
almond milk
-
2
tbsp
pure maple syrup
-
1
tsp
pure vanilla extract
-
1
medium
ripe banana (diced)
-
1
optional
vanilla bean (scraped)
The toppings (optional)
Instructions
- Preheat a large non-stick skillet over medium heat.
- Blend the buckwheat groats in a blender until a fine flour forms and transfer to a large bowl.
- Whisk in the brown rice flour, cornstarch, and baking powder.
- Add the almond milk, maple syrup, and vanilla extract to the dry ingredients and whisk until smooth.
- Fold in the diced banana and optional vanilla bean, and mix in the blueberries if using.
- Lightly grease the skillet and scoop ¼ cup of batter onto it. If using frozen blueberries, sprinkle them on top.
- Cook until bubbles form, then flip and cook for another couple of minutes.
- Repeat for the remaining batter.
Nutrition Facts (estimated)
Servings
6 pancakes
Calories
150
Total fat
2g
Total carbohydrates
30g
Total protein
4g
Sodium
10mg
Cholesterol
0mg
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