Vegan Buckwheat Pancakes

Eaten in Russia and Poland, energizing and nutritious buckwheat is used in traditional dishes.

Serves: 4Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 cup buckwheat flour
  • ½ cup spelt flour
  • 1 tsp. ground cinnamon
  • ⅛ tsp. salt
  • 3 Tbsp. safflower oil
  • 1½ cups almond milk
  • 1 cup blueberries
  • ½ cup pure maple syrup

Directions

  • In a large bowl, mix dry ingredients together. Mix wet ingredients together in a separate bowl. Pour wet ingredients into dry ingredients and mix. Cover bowl with moist towel, and let batter sit overnight at room temperature.
  • Brush bottom of skillet with safflower oil and heat over medium heat. Spread batter onto skillet, making a 4"-wide pancake. As bottom of pancake becomes browned, flip pancake over. When second side is browned, remove to a plate. Continue with remaining batter.
  • Serve with blueberries and maple syrup

Recipe Information

Serves: 4

Ingredients

  • 1 cup buckwheat flour
  • ½ cup spelt flour
  • 1 tsp. ground cinnamon
  • ⅛ tsp. salt
  • 3 Tbsp. safflower oil
  • 1½ cups almond milk
  • 1 cup blueberries
  • ½ cup pure maple syrup

Directions

  • In a large bowl, mix dry ingredients together. Mix wet ingredients together in a separate bowl. Pour wet ingredients into dry ingredients and mix. Cover bowl with moist towel, and let batter sit overnight at room temperature.
  • Brush bottom of skillet with safflower oil and heat over medium heat. Spread batter onto skillet, making a 4"-wide pancake. As bottom of pancake becomes browned, flip pancake over. When second side is browned, remove to a plate. Continue with remaining batter.
  • Serve with blueberries and maple syrup

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat13g
Saturated Fat1g
Cholesterol0mg
Sodium150mg
Total Carbohydrate66g
Dietary Fiber7g
Sugars30g
Protein7g