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.
Provided by Prose
Categories Breakfast
Time 25m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
- Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
- When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.
Nutrition Facts : Calories 193.9, Fat 9, SaturatedFat 0.8, Sodium 437.8, Carbohydrate 26.4, Fiber 2.8, Sugar 7.8, Protein 3.7
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Mohammed Abo Elfetoh
[email protected]These pancakes are a great way to get your kids to eat their fruits and vegetables. My kids love them, and they don't even realize that they're eating healthy.
Munna Hasan Munna
[email protected]I love the nutty flavor of these pancakes. It's a nice change from the traditional white flour pancakes.
Lazy Einstein
[email protected]I'm allergic to eggs, so I'm always looking for egg-free pancake recipes. These buckwheat pancakes are a great option, and they're so delicious!
Taki Khan
[email protected]These pancakes are a great way to use up leftover mashed bananas. I always have a few bananas that are about to go bad, so I'm glad I found this recipe.
Bishek Bhattarai
[email protected]I'm not sure why, but my pancakes didn't turn out as fluffy as the ones in the picture. I followed the recipe exactly, but they were still a bit dense.
giwrgos diplas
[email protected]These pancakes are a great way to start the day. They're filling and satisfying, and they give me a boost of energy.
Munni munni
[email protected]I love that these pancakes are so easy to make. I just threw all the ingredients in a blender and cooked them up in a pan. They were done in no time!
Rebecca Littleton
[email protected]These pancakes were a bit too bland for my taste. I think I'll try adding some spices or herbs next time to give them more flavor.
Qaisar kiani
[email protected]I was pleasantly surprised by how good these pancakes were. I'm not a big fan of buckwheat flour, but I couldn't taste it at all in these pancakes. They were light and fluffy, and the flavor was perfect.
Desu tube
[email protected]I'm not vegan or gluten-free, but I still really enjoyed these pancakes. They're a great way to use up leftover buckwheat flour, and they're a lot healthier than traditional pancakes.
MDmehadi hassan munna
[email protected]These pancakes were a bit too dense for my taste, but I think that's just because I didn't use enough baking powder. I'll try them again with more baking powder and see how they turn out.
Kumar Ajay
[email protected]I'm always looking for new vegan and gluten-free recipes, and these buckwheat pancakes fit the bill perfectly. They're easy to make and taste great. I especially love the nutty flavor of the buckwheat flour.
Helmuth Haman
[email protected]These buckwheat pancakes were a hit with my family! They're so fluffy and delicious, and I love that they're vegan and gluten-free. I'll definitely be making these again.