Mango season is here! Look forward to breakfast with these super healthy and tasty buckwheat pancakes topped with fresh mangoes, blackberries and coconut chips (V + GF)

Pistachio Buckwheat Pancakes (Vegan & 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 less 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 blackberries. The decadent coconut chips and (of course) maple syrup make them virtually irresistible!! Once you try them, we’re sure you’ll find a way to work them into your summer breakfast routine 🙂

Buckwheat & Pistachio Pancakes (Vegan & Gluten Free)

Author: https://mayihavethatrecipe.com
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 8 1x
Category: Breakfast
Cuisine: Vegan and gluten free

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Description

Mango season is here! Look forward to breakfast with these super healthy and tasty buckwheat pancakes topped with fresh mangoes, blackberries and coconut chips (V + GF)

Ingredients

3/4 cup buckwheat flour
1/4 cup brown rice flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/3 cup unsweetened non dairy yogurt (we use So Delicious Unsweetened Cultured Coconut Milk)
1 cup unsweetened coconut milk beverage (we use So Delicious)
3–4 tbsp maple syrup
1 tsp natural vanilla extract
1/4 shelled pistachios, chopped
Sunflower or melted coconut oil for the skillet or griddle
Blackberries, diced mango, coconut chips and pure maple syrup to taste

Instructions

Combine buckwheat flour, rice flour, baking powder, baking soda and salt in a large bowl
In a separate bowl, whisk together non dairy yogurt, coconut milk beverage and vanilla and mix until well combined
Pour wet ingredients into dry and mix until just incorporated. Fold in chopped pistachios
Using a paper towel or a pastry brush, coat the bottom of a skillet with oil. Place over medium low heat
Pour about 1/4 cup of batter per pancake, spreading them slightly to for approximately 5 inch pancakes. Cook one and a half to two minutes per side
Top with blackberries, diced mango and coconut chips and drizzle with maple syrup

Pistachio Buckwheat Pancakes (Vegan & Gluten Free)