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)
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 8 1x
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
- ¾ cup buckwheat flour
- ¼ cup brown rice flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ⅓ 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
- ¼ 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 ¼ 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
- Category: Breakfast
- Cuisine: Vegan and gluten free
Kim - Liv Life says
These look positively fabulous!! I see pancakes in my future soon!
Vicky & Ruth says
Thank you!!!! These are sooo yummy 🙂