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Almond Buckwheat Pancakes with Gingered Peaches

11 April 2022 3 years ago94 Views

Buckwheat has a wild, nutty flavor that accents baked goods, such as hearty pancakes, so well. In this vegan Almond Buckwheat Pancakes with Gingered Peaches recipe, applesauce adds its fruity, natural sweetness to the mix, along with the crunch and nutrition power of almonds. It’s a perfect start for a relaxed Saturday morning breakfast, or a school day for your busy child. It’s also great for brunch or breakfast for dinner.

Packed with whole grains, nuts, and almonds—with a quick and easy peach ginger topping—this is a meal in one, rich in fiber, protein, vitamins, minerals, and phytochemicals, yet low in added sugars and oils. Make it gluten-free by swapping out wheat flour for a gluten-free flour blend.

Almond Buckwheat Pancakes with Gingered Peaches

(5 votes, average: 5.00 out of 5)
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5 from 5 reviews

Author: The Plant-Powered Dietitian
Total Time: 27 minutes
Yield: 4 servings
Diet: Vegan

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Description

These vegan Almond Buckwheat Pancakes with Gingered Peaches are packed with fiber, protein, vitamins, and minerals, yet with minimal added sugars and oils. It’s a comforting meal in one for breakfast, brunch, or breakfast for dinner.

Ingredients

Almond Buckwheat Pancakes:

2 tablespoons chia seeds
½ cup applesauce, unsweetened
1 ¼ cup unsweetened, plain plant-based milk (i.e., soy, almond, cashew)
2 tablespoons vegetable oil
2 tablespoons maple syrup
1 teaspoon cinnamon
1 tablespoon baking powder
1 cup whole wheat flour (for gluten-free, use gluten-free flour, such as quinoa or sorghum)
½ cup buckwheat flour
1/3 cup finely chopped almonds

Gingered Peach Topping:

1 (15-ounce) can sliced peaches, in fruit juice
1 tablespoon cornstarch
¼ teaspoon ground ginger

Instructions

In a medium bowl, mix chia seeds with applesauce, plant-based milk, oil, and maple syrup with a whisk or electric mixer, beating well for 2 minutes. Let stand for 5 minutes. (You can make the Gingered Peach Topping during this time)
Add cinnamon, baking powder, whole wheat or gluten-free flour, buckwheat flour, and almonds.
Combine well, but do not over-stir.
Heat a pancake griddle over medium heat. Spray with nonstick cooking spray. Add 1/4 cup of batter to griddle and spread with a spatula. Cook for about 3 minutes on each side, until golden brown and cooked through.
Repeat to make 8 pancakes.
Serve with warm Gingered Peach Topping.
To make the Gingered Peach Topping: Drain the juice from the peaches into a small pot. Stir in cornstarch with a whisk until smooth with no lumps. Heat and stir until thick and bubbly. Gently fold in ginger and peach slices.
Makes 4 servings (2 pancakes + 2/3 cups gingered peaches each).