Vegan Blueberry Buckwheat Pancakes

13 15 135
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 8
Vegan Blueberry Buckwheat Pancakes
Health Highlights

Ingredients


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)

Instructions



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!

Notes:

Submitted by Deby Brady


Nutrition Facts

Per Portion

Calories 135
Calories from fat 25.9
Calories from saturated fat 1.5
Total Fat 2.9 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 123 mg
Potassium 328 mg
Total Carbohydrate 25.4 g
Dietary Fiber 3.3 g
Sugars 7.6 g
Protein 3.6 g

Dietary servings

Per Portion


Fruit 0.4
Grain 0.2
Meat Alternative 0.2

Energy sources


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