Vegan Buckwheat Pancakes with Applesauce
Thin, nutty pancakes made from buckwheat flour and rice drink without any egg, served with warm applesauce and cinnamon – vegan and gluten-free.
- 30 min
- 482 kcal / serving
- medium
- vegan
- Protein
- 7.6 g
- Fat
- 13 g
- Carbs
- 81.5 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 125 g gluten-free buckwheat flour
- 300 ml unsweetened rice drink
- 1 tbsp sugar
- 1 pinch salt
- 2 tbsp rapeseed oil
- 300 g unsweetened applesauce
- 1 tsp ground cinnamon
Method
- Use buckwheat flour explicitly labelled gluten-free: regular buckwheat flour is often milled alongside wheat. Mix the flour, sugar and salt, gradually whisk in the rice drink and stir in 1 tbsp oil. Let the batter rest for 10 minutes; the buckwheat binds it without any egg.
- Warm the applesauce with half of the cinnamon in a small saucepan over low heat.
- Stir the batter; if it has become thicker than pouring cream, add 1–2 tbsp rice drink. Brush a non-stick frying pan with a little oil and heat it.
- Pour in a small ladle of batter and swirl to spread it. Cook over medium heat for 2–3 minutes until the edge is dry and the underside is browned. Carefully flip with a wide spatula and cook for another 1–2 minutes. Make about 6 pancakes this way and keep them warm.
- Serve the pancakes with the warm applesauce and dust with the remaining cinnamon.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free