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 Sauce

Gluten free, dairy free, vegan, nut free, sugar free

Prep time: 15min
Cook time: 15 min
Serves 2-3

Ingredients:

*Pancakes*

• 1 cup organic almond milk
• 2 tbsp milled organic flaxseeds
• 1 tbsp organic apple cider vinegar 
• 1 tsp vanilla extract
• 1/2 cup organic whole grain buckwheat flour
• 1/2 cup organic quinoa flour
• 1 tsp baking soda
• 2 tsp organic extra virgin coconut oil

*Sauce*

• 150g organic blueberries
• 1/4 cup filtered water
• 1 tbsp organic lemon juice
• 1/2 tbsp xylitol 
• 1 tbsp organic tapioca flour

Instruction:

1. Put all wet ingredients together (first 4 ingredients under pancakes), mix, and set aside for 10 min. 
2. Put all dry ingredients together in a large mixing bowl. 
3. While waiting for the wet ingredients, bring water to a boil in a small pan for the sauce. Add xylitol, and tapioca flour and cook on low heat for 2 minutes. Add in the blueberries and lemon juice and cook for 15 minutes or until the pancakes are done.  
4. Once the wet ingredients are ready combine them with the dry ingredients so that they are just mixed together. Do not over mix!
5. Heat up a non-stick frying pan on medium heat. Put just enough coconut oil to cover the surface. 
6. Pour pancake mixture using a ladle. This pancakes may not bubble which is a usual indicator of when to flip. Cook for 2 minutes on each side. 
7. Serve with the blueberry sauce. Maple syrup optional!