Food styling and recipe development by Amy Webster!! amymaystyling.com.
Chocolate Buckwheat Pancakes ( vegan, gluten free, dairy free)
The quinoa and buckwheat flour in this pancake batter are both super high protein making these an ideal breakfast or a very good post workout snack. Buckwheat flour is not related to the wheat family despite it’s name. These pancakes are gluten free.
2 cups chocolate almond milk ( or your favourite non-dairy milk)
1 tsp apple cider vinegar
1 cup cooked quinoa
1 cup buckwheat flour
2 tsp baking powder
¼ cup + 2 tbsp cacao/cocoa powder
1/2 tsp cinnamon
pinch of salt
3 tbsp maple syrup (or agave nectar) plus extra for serving
1/4 cup melted coconut oil (or other oil)
1.5 tsp vanilla extract
Combine almond milk and cider vinegar and leave to curdle, about 5 min.
Meanwhile make your flax egg: Stir 1 tbsp ground flax into 2 tbsp of water and let sit until almond milk is curdled.
Blend curdled milk, flax egg & cooked quinoa in a blender for 60 seconds
Pour into large bowl and combine with remaining wet ingredients ( maple syrup, melted coconut oil, vanilla extract)
Combine all dry ingredients ( buckwheat flour, baking powder, cinnamon, cocoa powder, salt)
Sprinkle over mixed wet ingredients in three parts, gently folding them in each time. Add more almond milk if the mixture seems to thick. It should be a pourable but thick batter.
Preheat a castiron skillet over low heat while you are prepping. When ready to make pancakes turn up to medium heat and melt 1 tbsp of coconut oil in pan as needed while cooking pancakes as usual.