Get the Recipe: Vegan Buckwheat Pancakes With Tahini Veggie Slaw
Savoury vegan buckwheat pancakes: a breakfast that’s healthy, filling and just as delicious when eaten for dinner too! Have these ready in under 30 minutes and serve with a simple tahini veggie slaw that can also be enjoyed on its own.
Ingredients
For the pancakes
- 1 cup buckwheat flour
- 1/2 tbsp baking powder
- 1 tsp cumin
- 1 tbsp apple cider vinegar
- 1 cup water
For the tahini veggie slaw
- 1 medium carrot, peeled and grated
- 1 cup red cabbage, chopped
- 1/2 cup green peas
- 1/2 large avocado, ripe, cubed
- 1.5 tbsp tahini
- 2 tbsp tamari, (or soy sauce if not avoiding gluten-free/coconut aminos for a soy-free version)
Instructions
- Add the pancake ingredients (buckwheat flour, baking powder, paprika, GF nutritional yeast, onion, almond milk and apple cider vinegar to a blender or food processor. Blend until smooth and set aside for 5 minutes
- Meanwhile, make the veggie slaw by stirring together the carrot, cucumber, red cabbage, avocado, petit pois, tahini and sesame seeds. Season generously with pink Himalayan salt and black pepper.
- Heat a non-stick frying pan on a medium-high heat. Use around 2-3 tbsp batter per pancake and cook for around 1.5 minutes (until bubbles form on the surface) before slipping. Cook for a further minute before setting aside on a plate.
- Serve immediately by stacking the pancakes with the veggie slaw in between.
Video
Calories: 423kcal, Carbohydrates: 63g, Protein: 15g, Fat: 16g, Saturated Fat: 2g, Sodium: 1065mg, Potassium: 1295mg, Fiber: 14g, Sugar: 7g, Vitamin A: 5943IU, Vitamin C: 47mg, Calcium: 225mg, Iron: 6mg