Easy healthy vegan fluffy buckwheat pancakes | Gluten Free and Delicious
These easy to make buckwheat pancakes are the best option for a rich breakfast. They are vegan and gluten-free and super easy to make as well.
Buckwheat is the lighter and healthier substitute for carbs in your diet, so this recipe definitely worth a try.
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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
►2 ripe bananas or 50gr apple sauce (1/4 cups)
►120 ml any plant-based milk (1/2 cups)
►1 tbsp pure maple syrup (20 gr)
►100 g buckwheat flour (1/2 cup)
►3 g bicarbonate of soda
►5 g cinnamon
►pinch of salt
???? Utensils and equipment
►1 mixing bowl
►1 frying pan
???????????? Preparation
1. Mash the bananas into a paste
2. Mix all the dry ingredients
3. Add the wet ingredients to the dry ones and mix well
4. Let it sit for about 15 minutes to rest
5. Use 1/3 cup for each pancake, fry the pancakes on low to medium heat for about 2-3 minutes each side
6. Place them on a plate and decorate for your liking (I used blueberries compote and agave coconut yogurt)
7. ENJOY!
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This Italian buckwheat flour cake is AMAZING ????
A tasty, satisfying, easy and healthy dessert to bake for your family. Everyone with love this gluten-free Italian buckwheat flour cake with hazelnuts and raspberry jam filling! Enjoy!
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NOTE: this quantities are exact for a 28 cm round tin. If you plan to use a smaller size, you may want to do 2/3 or 1/2 of the quantities below.
⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️
Equipment:
1 Cake tin 28 cm rounded
1 Bowl for mixing ingredients
1 Large knife to cut through the cake
1 Electric whisker
1 Spatula
Ingredients:
160 g sunflower seed oil
200 g sugar
6 g eggs
200 g buckwheat flour
200 g hazelnuts flour or grain
2 g apples
16 g baking powder
1 lemon (zest)
1 tsp cinnamon
1 pinch of salt
400-500g berry jam (I use raspberry)
Music:
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Buckwheat Cake Recipe with Chef Pankaj Bhadouria
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Buckwheat Cake Recipe | Course With Chef Pankaj Season 2 Episode 4
A nice change from pancakes for Sunday breakfast. This is an old French Acadia breakfast from my childhood. Best served with ham steaks and eggs. Give this a try and add fruit if you wish. Serve with melted butter or margarine and warm molasses.Buckwheat flour is the star of this recipe. If you haven’t tried baking with buckwheat flour yet I highly recommend giving it a try. Buckwheat flour is one of my favourite gluten-free flours because it adds a satisfying texture and an earthy flavour without any hint of that “gumminess” that sometimes plagues gluten-free baked goods. It’s also quite nutrient-rich.
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To make Buckwheat cake:
• In a bowl, add
90 grams buckwheat flour,
40 grams whole wheat ftour,
45 grams crushed oats,
pink salt to taste,
1 tsp baking powder,
1/4 th cup ground almonds & whisk together.
• In a separate bowl, add
90 ml extra virgin coconut oil,
90 gms brown sugar
& whisk for 7-8 minutes.
• Add 2 eggs & mix well With the batter.
• Add 1 tsp Vanilla essence,
3 tbsp warm milk & mix well.
• Combine wet & dry
ingredients together
& MM 1/ 4 cup apricots & mix again.
• Spread the cake batter in on tray lineal with butter paper.
• In a preheated oven, bake the cake at 180°C for 45 minutes.
• Once baked, brush the cake With honey & cinnamon & let cool for 10 minutes.
• Once cooled, cut & enjoy.
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