Vegan Buckwheat Coconut Pancakes
By Teresa Cutter
What's great about it
This nourishing pancake recipe is featured in the Kamalaya Health + Wellness menu. They are vegan, gluten free and dairy free plus the ingredients are kind to sensitive digestive systems. The most important thing to remember when making these pancakes is to use a very low gentle heat when cooking them - so don't rush....they don't behave like traditional pancakes as they have no eggs or gluten.
Makes 6 pancakes
250 ml (8 3/4 fl oz) coconut milk or rice milk
90 g (3 oz) buckwheat flour
25 g (3/4 o z) almond meal or 1 tablespoon of Organic Pea Protein
30 g (1 oz) ground golden flaxseed
4 tablespoons pumpkin seed
4 tablespoons sunflower seed
1 teaspoons gluten free baking powder
60 ml (2 fl oz) extra virgin olive oil
1/2 teaspoon ground cinnamon
1 tablespoon organic maple syrup
½ teaspoon sea salts
Blueberries and maple syrup to serve
Coconut yoghurt optional
- Combine the coconut milk, buckwheat flour, almond meal, flaxseed, baking powder, olive oil, cinnamon, maple and salt.
- Mix in a large bowl until combined.
- Rest for 5 - 10 minutes to allow the flaxseed to expand into the batter. You should have a lovely creamy thick batter - similar to a drop scone.
- Heat a pan with a little coconut oil or olive oil over a low heat.
- Drop in about 2 tablespoons of batter for each pancake.
- Sprinkle over some of the pumpkin and sunflower seeds over the top and cook gently for about 5 minutes on one side.
- Turn the pancake over gently and cook for a further 3 - 5 minutes until the pancake is golden brown and cooked through.
- Serve with blueberries and drizzle with maple syrup if desired.
- Accompany with cashew cream or coconut yoghurt if you like.
Notes and Inspiration
Serve with banana and blueberries, cashew cream or your choice of yoghurt.
The batter will keep covered in the fridge for up to 2 days.
You may need to add a little more coconut milk or rice milk if the batter is extra thick.