Almond Buckwheat Pancakes with Gingered Peaches

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.

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Almond Buckwheat Pancakes with Gingered Peaches

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  Author: The Plant-Powered Dietitian
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  Total Time: 27 minutes
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  Yield: 4 servings (2 pancakes each + 2/3 cup gingered peach topping) 1x
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  Diet: Vegan

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.

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Almond Buckwheat Pancakes:

Gingered Peach Topping:

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Instructions

1. 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)
2. Add cinnamon, baking powder, whole wheat or gluten-free flour, buckwheat flour, and almonds. Combine well, but do not over-stir.
3. 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.
4. Repeat to make 8 pancakes. Serve with warm Gingered Peach Topping.
5. 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.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes each + 2/3 cup gingered peach topping
• Calories: 414
• Sugar: 21 g
• Sodium: 40 mg
• Fat: 15 g
• Saturated Fat: 1 g
• Carbohydrates: 65 g
• Fiber: 11 g
• Protein: 12 g

Keywords: vegan pancakes, pancakes, homemade pancakes, best homemade pancakes

For other plant-based breakfast recipes, check out these:

Peter’s Swedish Waffles
Almond Buckwheat Pancakes with Gingered Peaches
Coconut Cherry Dark Chocolate Waffles

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