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photo Vegan, Gluten-Free Buckwheat Pancakes Recipe | Say Mmm

Vegan, Gluten-Free Buckwheat Pancakes

This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
4 Servings - 25 min - food.com
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Servings:4  | Calories:255 | Total Fat:10g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 1g
5 %
Total Carb 36g
12 %
Fiber 4g
16 %
Sugars 6g
---
Cholesterol 0mg
0 %
Sodium 559mg
23 %
Protein 6g
12 %
Calories:
37% Others combined
24% Canola oil
19% Buckwheat flour
18% Quinoa
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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

 Directions : View recipe directions on food.com
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