Vegan Buckwheat Coconut Pancakes
Blood Sugar: 13Servings: 10Preparation Time: 10minMeal Category: Breakfast
Micronutrients:CalciumMagnesiumVitamin A
Macronutrients per 100g
Energy
116kcal
Sugar
3g
Fat
2g
Fiber
3g
Sat fat
2g
Protein
4g
Carbs
22g
Sodium
272mg
Ingredients
150g / 5.29oz Buckwheat flour, 1 tsp Baking powder, 1 tsp Vanilla essence, 375ml / 12.68fl oz Coconut milk, as needed Olive oil or coconut oil spray
Preparation
1. In a mixing bowl, combine 150g / 5.29oz Buckwheat flour, 1 tsp Baking powder, and 1 tsp Vanilla essence. 2. Add 375ml / 12.68fl oz Coconut milk and whisk to combine, removing any lumps. 3. Heat a frying pan/skillet over medium heat and spray with Olive oil or Coconut oil spray. 4. Pour 60ml / 2.03fl oz of the pancake batter into the hot pan. 5. Cook for a few minutes until bubbles form on the surface, then flip and cook the other side for 1-2 minutes. 6. Remove to a plate and keep warm. 7. Repeat with the remaining batter and serve with your choice of toppings.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
70% of RDI
Vitamin C
0% of RDI
Omega 3
2% of RDI
Vitamin A
44% of RDI
Calcium
14% of RDI
Folate
15% of RDI
Good to know
Toppings such as sliced banana, blueberries, maple syrup, or coconut yogurt can be added for extra flavor and nutrition.
How to Prepare
1. In a mixing bowl, combine 150g / 5.29oz Buckwheat flour, 1 tsp Baking powder, and 1 tsp Vanilla essence. 2. Add 375ml / 12.68fl oz Coconut milk and whisk to combine, removing any lumps. 3. Heat a frying pan/skillet over medium heat and spray with Olive oil or Coconut oil spray. 4. Pour 60ml / 2.03fl oz of the pancake batter into the hot pan. 5. Cook for a few minutes until bubbles form on the surface, then flip and cook the other side for 1-2 minutes. 6. Remove to a plate and keep warm. 7. Repeat with the remaining batter and serve with your choice of toppings.
Good to Know
Toppings such as sliced banana, blueberries, maple syrup, or coconut yogurt can be added for extra flavor and nutrition.
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