Easy Vegan and Gluten-Free Pancakes
Ingredients
The pancake batter
-
1
cup
raw buckwheat groats, ground into a fine flour
-
½
cup
brown rice flour
-
2
tablespoons
arrowroot powder
-
2
teaspoons
baking powder
-
¼
teaspoon
fine grain sea salt
-
½
teaspoon
cinnamon
-
1.5
cups
almond milk
-
3
tablespoons
almond milk (additional)
-
2
tablespoons
maple syrup (or agave nectar)
-
2
teaspoons
pure vanilla extract
-
1
heaping cup
diced ripe bananas (about 2 small/medium)
For garnish
-
Coconut Whipped Cream
for garnish
-
Chopped Fresh Strawberries
for garnish
Instructions
- Preheat a large non-stick skillet over medium heat.
- Blend the buckwheat groats until a fine flour forms and place in a large bowl.
- Whisk in the dry ingredients: rice flour, arrowroot, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the almond milk, syrup, and vanilla extract, then combine with the dry ingredients and mix until smooth.
- Fold in the diced banana.
- Lightly grease the skillet and scoop a heaping ¼ cup of batter onto it, spreading into a circle.
- Cook until bubbles form and edges look firm, then flip and cook until golden.
- Repeat for remaining batter, greasing the skillet as needed.
- Serve stacked with Coconut Whipped Cream and fresh strawberries or with maple syrup.
Nutrition Facts (estimated)
Servings
9 pancakes
Calories
150
Total fat
1.5g
Total carbohydrates
30g
Total protein
4g
Sodium
90mg
Cholesterol
0mg
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