Breakfast,  Recipes

Buckwheat Pancakes with Cherry Syrup

by: Roberto Martin Enjoy my favorite recipe from Roberto Martins cookbook Vegan Cooking for Carnivores.

Buckwheat Pancakes with Maple Berry Syrup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Breakfast, Recipes

American Vegan

Servings: 4 Persons

Buckwheat Pancakes with Maple Berry Syrup

Ingredients

  • 1 cup buckwheat flour
  • 1 cup organic, unbleached all-purpose flour
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 2½ cups nondairy milk (almond, soy, or rice)
  • 2 tablespoons agave nectar
  • 4 tablespoons (½ stick) (¼ cup) vegan butter, melted
  • Vegan butter or nonstick cooking spray for the pan
  • Real maple syrup or get fancy with the below maple berry syrup
  • Maple Berry Syrup
  • Maple-Berry Syrup
  • One 10-ounce bag organic frozen mixed berries
  • ½ cup water
  • ¼ cup real maple syrup

Instructions

  1. In a medium bowl, combine the flours and baking powder. Whisk in the nondairy milk, agave nectar, and melted butter until a batter forms.
  2. Allow the batter to rest a few minutes. Heat a large nonstick pan over medium heat.
  3. Add a small dab of butter to the pan, or spray with nonstick cooking spray. For each pancake, pour about ½ cup of batter into the pan.
  4. When the pancakes show air bubbles all over the tops and the bottoms are browned, flip the pancakes with a spatula and cook on the opposite side until golden brown.​

Notes

Maple Berry Syrup One 10-ounce bag organic frozen mixed berries ½ cup water ¼ cup real maple syrup

  1. In a small saucepan bring all ingredients of the syrup to a simmer.

  2. Simmer until the berries are soft.

https://vegezy.com/03/08/buckwheat-pancakes-with-cherry-syrup/

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