Vegan, Gluten-Free Buckwheat Pancakes Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.02 Kcal (528 kJ)
Calories from fat	43.92 Kcal
		% Daily Value*
Total Fat	4.88g	8%
Sodium	84.97mg	4%
Potassium	270.29mg	6%
Total Carbs	18.79g	6%
Sugars	4.81g	19%
Dietary Fiber	1.33g	5%
Protein	1.69g	3%
Vitamin C	0.4mg	1%
Iron	0.5mg	3%
Calcium	97.8mg	10%

Amount Per 100 g
Calories	186.86 Kcal (782 kJ)
Calories from fat	65.13 Kcal
		% Daily Value*
Total Fat	7.24g	8%
Sodium	125.98mg	4%
Potassium	400.76mg	6%
Total Carbs	27.86g	6%
Sugars	7.13g	19%
Dietary Fiber	1.97g	5%
Protein	2.5g	3%
Vitamin C	0.6mg	1%
Iron	0.7mg	3%
Calcium	145.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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