Vegan Quinoa Buckwheat Pancakes

🥘 Ingredients

• lite coconut milk 1 cup
• apple cider vinegar 2 tbsp
• unsweetened applesauce ½ cup
• pure maple syrup 3 tbsp
• pure vanilla extract 2 tsp
• buckwheat flour 1 cup
• quinoa flour 1 cup
• arrowroot powder 4 tbsp
• kosher salt use a bit less if using sea salt ½ tsp
• aluminum-free baking powder 2 ¼ tsp
• baking soda ¼ tsp
• water ¼ cup
• Coconut
• mixed berries if using strawberries, cut them in half 3 cup
• sweetener of choice ¼ cup

1. 1

   For the pancake ingredients: lite coconut milk , apple cider vinegar , unsweetened applesauce , pure maple syrup , pure vanilla extract , buckwheat flour , quinoa flour , arrowroot powder , kosher salt use a bit less if using sea salt , aluminum-free baking powder , baking soda , water , Coconut oil or other oil to grease the pan. For the roasted berries ingredients (see note): mixed berries if using strawberries, cut them in half , sweetener of choice .

Pancake Directions

1. 1

   Shake the can of lite coconut milk. Then pour 1 cup of the milk into a medium bowl and whisk in the apple cider vinegar. Let the mixture rest for 5 minutes .
2. 2

   In a large bowl, combine the buckwheat flour, quinoa flour, arrowroot powder, salt, baking powder, and baking soda. Whisk together to remove any clumps.
3. 3

   To the bowl with the coconut milk, add the applesauce, maple syrup, and vanilla, and whisk to combine. Pour the wet ingredients into the dry, along with the 1/4 cup water. Gently mix with a whisk or wooden spoon just until combined and no lumps remain. Do not over mix. If the batter is too thick, add a bit more water and gently whisk.
4. 4

   Allow the batter to rest for 10 minutes before cooking the pancakes.
5. 5

   While the pancakes are resting, heat a large nonstick frying pan on medium-low heat. Allow the pan to heat up fully. To test if the pan is hot enough, add a droplet of water into the pan. If it starts sizzling immediately, it is hot enough. Once the pan is hot enough, add a bit of coconut oil or other oil to prevent sticking.
6. 6

   Pour a scant 1/3 cup batter into the pan and spread into a circle. Lightly smooth out the top so the batter is evenly distributed. Cook for 2-3 minutes or until bubbles start to form and you can easily slide a spatula underneath the pancakes. Flip and cook for 1 minute on the other side. Repeat until you’ve used up all the batter.
7. 7

   Serve pancakes warm with Roasted Berries.

Roasted Berries Directions

1. 1

   Preheat the oven to 350°F / 175°C. On a baking tray, toss the berries with the sweetener. Bake for about 10-15 minutes , until the berries are softened and oozing juices. If using frozen berries, add 5 minutes more to the baking time.