Author: Katy’s (kathyskitchen.ca)
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 8-10 pancakes Patients often inquire about variety of foods they can eat at breakfast that fall within their dietary restrictions. As more individuals are avoiding foods containing, dairy, eggs and white flour, finding good, healthy recipes can be a bit challenging at first. These Buckwheat vegan pancakes are quick to pull together and freeze well for busy weekday breakfasts. Ingredients Dry * 2 cups buckwheat flour * 2 tsp baking powder Wet * 2 cups almond milk * ¼ cup unsweetened applesauce * 2 teaspoons vanilla extract Instructions 1. In a medium sized mixing bowl, add the dry ingredients and combine with a whisk. 2. In the same mixing bowl add the wet ingredients and combine with a whisk. 3. Set a non-stick frying pan to medium heat and spray with cooking spray. Drop batter onto the pan, using about ¼ cup of batter for each pancake. Flip when the edges become cooked and bubbles appear on the surface. 4. Serve immediately, or package between layers of parchment paper in a Ziploc bag and freeze. To reheat, place a pancake in the toaster or microwave for about 45 seconds. Notes & Substitutions Top with coconut whipped cream, coconut butter, bananas, almond butter, maple syrup
About The Author: Activehealthinstitute_8uxcp6
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