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Buckwheat Quinoa Pancakes Recipe

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This recipe for Buckwheat Quinoa Pancakes is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup buckwheat flour (NB: buckwheat is naturally a gluten free grain, but if you are gluten free, double check your flour to be sure it’s GF certified to assure safety from cross contamination)
1/2 cup cooked quinoa
2 tsp baking soda
Pinch salt
1-2 tsp cinnamon (I like to go heavy on cinnamon)
1 1/2 cups almond milk + extra for while you make the pancakes
1 tbsp flax meal + 3 tbsp warm water
1 tbsp agave or stevia to taste
Beet and Berry Sauce (gluten free, soy free, vegan)

Makes 3/4 cup

1 medium beet, roasted or steamed
1/2 cup blueberries (fresh or frozen)
1/4 cup water
2 dates, or stevia to taste

Blend all ingredients together in a blender till smooth, adding more water if needed. Pour over pancakes, and enjoy the benefits of many, many antioxidants in this syrup, which has no added sugar at all!
Pumpkin Cream Sauce (gluten free, soy free, vegan)
Serves 2-4
2 cups puréed pumpkin or autumn squash
Scant 1/2 cup almond milk
2 tbsp almond butter or cashew butter
1 tsp xanthan gum
1 tsp cinnamon
Blend all ingredients on high, and serve. Delicious on fruit slices, too!
Directions:
Directions:
1) Mix the buckwheat flour, backing soda, cinnamon, salt, and quinoa in a large bowl.

2) Whisk together the flax and warm water and let sit for a few moments. Then, whisk it together with the almond milk and agave (if you wish—I used about a 1/2 tsp stevia here, but either is fine, and the recipe doesn’t need much sweetening).

3) Mix wet ingredients and dry. Keep in mind that you’ll need a little extra almond milk because pancake batter thickens as it sits, so have the almond milk handy.

4) Heat a skillet over a medium/high flame. When it’s hot enough, drop batter by heaping 1/4 cup servings onto the skillet. Wait until bubbles form on the top, and then gingerly flip the pancakes, one by one. Cook through on other side till batter is used up. Serve with beet and berry sauce OR pumpkin cream sauce, below!
Number Of Servings:
Number Of Servings:
3-4

 

 

 

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