Fluffy Vegan Buckwheat Pancakes with Quinoa and Maple
Start your day off right with these delightful and nutrient-packed Vegan Buckwheat Pancakes! Inspired by Isa Chandra Moskowitz's recipe from Vegan Brunch, these pancakes are not only gluten-free but also bursting with flavor and health benefits. The combination of buckwheat, quinoa, and corn flour creates a fluffy texture, while the addition of ground flax seeds provides a dose of omega-3 fatty acids. Perfectly sweetened with pure maple syrup and enriched with a hint of cinnamon, these pancakes can be enjoyed topped with your favorite fruits or nut butter for a wholesome breakfast. Enjoy the versatility of this recipe, allowing substitutions like chickpea flour if needed, while avoiding cornmeal to maintain a soft and tender pancake finish.
4
Servings
150
Calories
13
Ingredients
Ingredients
buckwheat flour
1/2 cup (sifted)
quinoa flour
1/4 cup (sifted)
corn flour
1/4 cup (sifted)
tapioca flour
2 tablespoons (or cornstarch or arrowroot)
ground flax seeds
1 tablespoon (or flax meal)
baking powder
1 tablespoon (none)
cinnamon
1/4 teaspoon (ground)
salt
1/4 teaspoon (none)
soymilk
1/2 cup (or other nondairy milk)
water
1/2 cup (none)
pure maple syrup
2 tablespoons (none)
canola oil
2 tablespoons (none)
vanilla extract
1/2 teaspoon (pure)
Instructions
1
In a large mixing bowl, combine 1/2 cup buckwheat flour, 1/4 cup quinoa flour, 1/4 cup corn flour, 2 tablespoons tapioca flour, 1 tablespoon ground flax seeds, 1 tablespoon baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk together until well mixed.
2
Make a well in the center of the dry mix and pour in the wet ingredients: 1/2 cup soymilk, 1/2 cup water, 2 tablespoons pure maple syrup, 2 tablespoons canola oil, and 1/2 teaspoon vanilla extract.
3
Using a fork, mix everything together until just combined; it's okay if the batter is a little lumpy. Let the batter rest for about 10 minutes. Meanwhile, preheat a large skillet or griddle over medium-high heat.
4
Once the skillet is hot, lightly spray with cooking spray. Using an ice cream scoop or measuring cup, pour portions of batter onto the skillet to form pancakes.
5
Cook the pancakes for about 2.5 to 3 minutes or until the edges look set and small bubbles form on the surface. Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
6
Remove the pancakes from the skillet and keep warm while repeating with the remaining batter. Serve warm with your favorite toppings.
Nutrition Information
4.5g
Fat
22.5g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Vegan Buckwheat Pancakes?
They are a nutrient-packed, gluten-free breakfast dish made with buckwheat, quinoa, and corn flour, inspired by Isa Chandra Moskowitz's Vegan Brunch.
Are these pancakes gluten-free?
Yes, the recipe uses buckwheat, quinoa, and corn flour, making it naturally gluten-free.
Can I substitute the tapioca flour?
Yes, you can use cornstarch or arrowroot powder as a substitute for tapioca flour.
How long should I let the batter rest?
You should let the pancake batter rest for about 10 minutes before cooking.
What is the recommended cooking heat?
The pancakes should be cooked in a large skillet or griddle preheated over medium-high heat.
How many calories are in one serving?
There are 150 calories per serving.
What type of milk can I use?
The recipe calls for soymilk, but you can use any other nondairy milk.
Why are flax seeds included?
Ground flax seeds are added to provide omega-3 fatty acids and help with the texture of the vegan batter.
Can I use cornmeal instead of corn flour?
No, you should avoid cornmeal to ensure the pancakes maintain a soft and tender finish.
How do I know when to flip the pancakes?
Flip them when the edges look set and small bubbles form on the surface, usually after 2.5 to 3 minutes.
Is this recipe inspired by anyone?
Yes, it is inspired by a recipe from Isa Chandra Moskowitz's book, Vegan Brunch.
How much fat is in each serving?
Each serving contains 4.5g of fat.
What is the protein content per serving?
There are 3g of protein in each serving.
Can I use chickpea flour in this recipe?
Yes, chickpea flour is a permissible substitution if needed.
What is the carbohydrate count per serving?
There are 22.5g of carbohydrates per serving.
Does this recipe use cinnamon?
Yes, it includes 1/4 teaspoon of ground cinnamon for flavor.
How many ingredients are in this recipe?
There are 13 total ingredients required.
Can I use flax meal?
Yes, flax meal can be used instead of ground flax seeds.
Is vanilla extract used in the batter?
Yes, the recipe calls for 1/2 teaspoon of pure vanilla extract.
What sweetener is used in the batter?
The batter is sweetened with 2 tablespoons of pure maple syrup.
How many servings does this recipe make?
This recipe makes 4 servings.
Should the flours be prepared in any specific way?
The buckwheat flour, quinoa flour, and corn flour should all be sifted.
What kind of oil should I use?
The recipe recommends using 2 tablespoons of canola oil.
Is this recipe strictly plant-based?
Yes, it is a 100% plant-based and vegan recipe.
Does the recipe use water?
Yes, it uses 1/2 cup of water in addition to the nondairy milk.
How long do I cook the second side of the pancake?
The second side should be cooked for about 2 minutes or until golden brown.
Is there salt in the ingredients?
Yes, 1/4 teaspoon of salt is included in the dry mix.
What is the best way to portion the batter onto the skillet?
An ice cream scoop or a measuring cup is recommended for forming even pancakes.
How much baking powder is needed?
The recipe calls for 1 tablespoon of baking powder to ensure the pancakes are fluffy.
What are some recommended toppings?
You can top these pancakes with your favorite fruits, nut butter, or maple syrup.