Mango season is here! Look forward to breakfast with these super tasty buckwheat pancakes topped with fresh mangoes and blueberries. These pancakes are vegan and gluten-free
Skipping breakfast is a fast track to a miserable day. Most of us know that, mostly from experience. Researchers everywhere have explained the health benefits of starting each day with a healthy, hearty breakfast: people generally feel more energized and even end up consuming fewer calories during the day. Good enough reasons not to skip it, if you ask me!
This recipe offers a delicious twist on the standard American breakfast fare. You will fall in love with these vegan, gluten-free buckwheat pancakes! A double win for those who are trying to maintain a gluten-free, vegan diet... And sure to be a hit for those who simply enjoy excellent breakfast food.
These buckwheat pancakes combine some of the best things about many popular types of breakfast food: they're warm, comforting, and satisfying, with a touch of freshness from fresh mangoes and blueberries. Add coconut chips and maple syrup and make these vegan pancakes decadent coconut chips and irresistible!! Once you try them, we're sure you’ll find a way to work them into your summer breakfast routine.
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Mango season is here! Look forward to breakfast with these tasty and healthy buckwheat pancakes topped with fresh mangoes and blueberries. Choose your own fruit topping and make it your own. Vegan and Gluten-Free.
- ½ cup buckwheat flour
- ½ cup white rice flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp ground dry ginger
- ⅛ tsp cardamom
- ¼ cup plus 2 tbsp light brown sugar
- ⅓ cup unsweetened non-dairy yogurt
- 1 cup unsweetened plant-based milk
- 3 tsp natural vanilla extract
- 1 cup fresh or frozen blueberries. If you use frozen blueberries make sure they are thawed
- Melted coconut oil or vegetable to coat the skillet or griddle
- 2 mangoes, diced mango
- 1 cup fresh blueberries
- Pure maple syrup to taste
- Combine buckwheat flour, rice flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom in a large bowl
- In a separate bowl, whisk together yogurt, plant-based milk, and vanilla. Mix until well combined.
- Pour wet ingredients into dry and mix until just incorporated. Fold in the blueberries
- Using a paper towel or a pastry brush, coat the bottom of a non-stick skillet with oil. Place over low heat
- Pour about ¼ cup of batter per pancake, spreading them slightly to form approximately 4-inch pancakes. Cook until bubbles start forming on the surface, flip and cook on the other side. About one and a half to two minutes per side.
- Top with diced mango and blueberries and drizzle with as much maple syrup as you would like.
- You can use regular yogurt and milk for this recipe
- You can reduce the amount of sugar added to the batter, but the results will not be as ours.
- Calories are calculated without maple syrup because the amount added will vary from person to person
- You can replace the mangoes and blueberries with any fruit you like. You may add
- passion fruit
- Other topping suggestions:
- Toasted coconut chips
- Pumpkin seeds
- Sunflower seeds
This post was originally published on May 29, 2015. It has been updated with new images and additional information.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 pancake no syrup
- Calories: 111
- Sugar: 12.1
- Sodium: 96
- Fat: 1.7
- Saturated Fat: 0.7
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 23.1
- Fiber: 1.9
- Protein: 1.7
- Cholesterol: 0
Keywords: Gluten-Free, kosher, healthy,