What’s light, fluffy, oil-free, and loaded with nutrients?
If you guessed these vegan buckwheat pancakes . . . you win a prize.
What’s the prize?
You get to have them for breakfast one day!
TOTAL YIELD: 24 OUNCES
Serving Size: 4 ounces
Number of Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 cup buckwheat flour
1 cup flour, such as a gluten-free flour
blend, spelt, whole wheat
pastry, or unbleached all-purpose
1/4 cup hemp seeds (optional)
1 1/2 tablespoons baking powder
2 tablespoons vegan granulated
sugar1/2 teaspoon sea salt (optional)
1 3/4 cups plant-based milk, such as almond or soy
1/4 cup applesauce
1 teaspoon pure vanilla extract (optional)
Oil for cooking, unless using a nonstick pan
- Place the dry ingredients in a bowl and
mix well. Place the wet ingredients in another
bowl and mix well. Add the wet to the dry and mix well.
- Preheat a griddle to high, or place a
sauté pan over medium-high heat. Add a
splash of oil. Spoon out 1/2 cup of batter
per pancake and cook until the sides start
to brown and the center begins to bubble,
about 3 minutes, depending on the
heat of the pan. Flip and cook for 3 more
minutes, or until the other side is brown
and the pancakes are cooked through.
Flip again if necessary to ensure even
cooking. Enjoy warm!
Replace the buckwheat flour with spelt flour,
whole wheat pastry, or unbleached all-purpose flour.
Add 1/2 cup of blueberries, sliced strawberries,
or sliced banana, placing the fruit directly on
the pancakes while the first side is cooking.
Add 1/4 cup of chocolate chips or cacao nibs
to the batter along with the hemp seeds
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