Vegan Blueberry Buckwheat Pancakes

13 15 136
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 8
Vegan Blueberry Buckwheat Pancakes
Health Highlights


1/4 cup Applesauce, unsweetened
1 dash Baking soda
1 medium Banana (s) (sliced)
1 cup Blueberries
1/2 cup Buckwheat flour
1/4 cup Flaxseed meal (ground)
2 tbsp Maple syrup
1/2 cup Rice flour, brown
1 dash Sea Salt
1 1/2 cup Water
2 tsp Baking powder, gluten-free
1/2 tsp Avocado oil
8 gm Egg replacer, powder, Bob's Red Mill (about 2 tsp)


In a large bowl, whisk together buckwheat and rice flour, flaxseed meal, salt, baking powder, baking soda and egg substitute.

In a different, medium bowl, whisk together apple sauce, maple syrup, water and oil. Pour mixture into the bowl of dry ingredients and mix together. Gently fold in blueberries.

Heat a lightly greased large cast iron or non-stick pan at a medium heat.

Use a 1/4 cup measure to pour pancake batter into the pan. Depending on the size of your pan, you can fit 2-4 pancakes at a time.

When bubbles form throughout the pancake, and the edges are slightly dry, flip the pancake over to brown the other side (approximately 2-3 minutes per side).

Serve with sliced banana, maple syrup and enjoy!


Submitted by Deby Brady

Nutrition Facts

Per Portion

Calories 136
Calories from fat 26.7
Calories from saturated fat 1.8
Total Fat 3.0 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 0.8 g
Cholesterol 5.7 mg
Sodium 127 mg
Potassium 333 mg
Total Carbohydrate 25.3 g
Dietary Fiber 3.4 g
Sugars 7.6 g
Protein 3.7 g

Dietary servings

Per Portion

Fruit 0.4
Grain 0.2
Meat Alternative 0.2

Energy sources