Vegan, Gluten-Free Buckwheat Pancakes
25 mins (prep 20, cooking 5)
18 ingredients
8 servings
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.

Categories:  pasta,-rice-and-grains , 3-steps-or-less , breakfast , comfort-food , taste~mood , free-of... , brunch , time-to-make , vegan , pancakes-and-waffles , <-30-mins , european , weeknight , easy , grains , gluten-free , lactose-free , vegetarian ,
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Serving Size (40.43 g)
Servings 8
Amount per Serving
Calories 54.66 Calories from Fat 37.26
% Daily Value *
Total Fat 4.14g 50.98%
Saturated Fat 0.32g 12.95%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 277.04mg 92.35%
Total Carbohydrate 3.94g 10.52%
Dietary Fiber 0.37 g 11.98%
Sugars 0.44 g %
Protein 0.7g 11.25%
Vitamin A 60.04IU% Vitamin C 1.1mg%
Calcium 131.48mg% Iron 0.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
buckwheat flour, quinoa flour, tapioca flour, ground flax seeds, pure maple syrup