Almond Buckwheat Pancakes with Gingered Peaches
Ingredients
The pancakes
-
2
tablespoons
chia seeds
-
½
cup
applesauce, unsweetened
-
1 ¼
cup
unsweetened, plain plant-based milk
-
2
tablespoons
vegetable oil
-
2
tablespoons
maple syrup
-
1
teaspoon
cinnamon
-
1
tablespoon
baking powder
-
1
cup
whole wheat flour
-
½
cup
buckwheat flour
-
⅓
cup
finely chopped almonds
The topping
-
1
15-ounce can
sliced peaches, in fruit juice
-
1
tablespoon
cornstarch
-
¼
teaspoon
ground ginger
Instructions
- Mix chia seeds with applesauce, plant-based milk, oil, and maple syrup, then let it stand for 5 minutes.
- Add cinnamon, baking powder, whole wheat flour, buckwheat flour, and almonds to the mixture and combine well.
- Heat a pancake griddle over medium heat and spray with nonstick cooking spray.
- Pour 1/4 cup of batter onto the griddle and cook for about 3 minutes on each side until golden brown.
- Repeat to make a total of 8 pancakes and serve with the Gingered Peach Topping.
- For the topping, drain the juice from the peaches, mix with cornstarch, heat until thick, then fold in ginger and peach slices.
Nutrition Facts (estimated)
Servings
4
Calories
414
Total fat
15g
Total carbohydrates
65g
Total protein
12g
Sodium
40mg
Cholesterol
0mg
You might also like