Vegan Buckwheat and Quinoa Pancakes with Blueberry Sauce
Who doesn't love a good, gluten-free pancake that's vegan and manages to be fluffy? This technically grain-free buckwheat and quinoa pancake recipe is just that. Fluffy and sweet with my sugar-free blueberry sauce. Perfect for any weekend brunch menu! For this particular recipe, I used Bob's Redmill Whole Grain Buckwheat Flour and since it's whole grain, I thought the flour would be a bit too dense and heavy for fluffy pancakes. This is why I only made it 50% buckwheat and the other 50% quinoa flour, also from Bob's Redmill . Since these are pseudo grains, if you're experiencing severe candida overgrowth, I would recommend using something like almond or coconut flour! I threw in some milled flaxseeds for extra healthy goodness and almond milk to keep it dairy free and vegan. The blueberry sauce uses tapioca flour which is a great gluten-free thickener and sweetened using xylitol to keep it low GI! Vegan Buckwheat and Quinoa Pancakes with Blueberry Sau
