Vegan Gluten Free Buckwheat Pancakes Recipes

VEGAN, GLUTEN-FREE BUCKWHEAT PANCAKES

Vegan, Gluten-Free Buckwheat Pancakes image

This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.

Provided by Prose

Categories Breakfast

Time 25m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup cornflour
2 tablespoons tapioca flour (or cornstarch or arrowroot)
1 tablespoon ground flax seeds (or flax meal)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup soymilk (or other nondairy milk)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons canola oil
1/2 teaspoon vanilla extract

Steps:

Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.

Nutrition Facts : Calories 193.9, Fat 9, SaturatedFat 0.8, Sodium 437.8, Carbohydrate 26.4, Fiber 2.8, Sugar 7.8, Protein 3.7

GLUTEN-FREE BUCKWHEAT PANCAKES

Gluten-Free Buckwheat Pancakes image

An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.

Provided by nascarrunner71

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 23m

Yield 6

Number Of Ingredients 5

Ingredients

¾ cup gluten-free baking and pancake mix (such as Pamela's®)
¾ cup water
1 egg
¼ cup buckwheat flour
1 tablespoon vegetable oil

Steps:

Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.

Nutrition Facts : Calories 106 calories, Carbohydrate 17.3 g, Cholesterol 31 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 123.4 mg, Sugar 0.6 g

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