Vegan Challenge Recipe: Buckwheat Pancakes

Try this healthy recipe for vegan Buckwheat Pancakes, featured in our 21-day vegan challenge.
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Ingredients

  • 1/2 cup buckwheat pancake mix (such as Bob’s Red Mill)
  • 10 tbsp plant-based milk
  • 1/2 tbsp vegetable oil
  • 1/2 tbsp egg replacer (e.g. Ener-G Egg Replacer)
  • 1/2 cup pomegranate seeds
  • 2 tbsp slivered almonds
  • 1 tbsp maple syrup (optional)
  • 1 cup protein-rich plant-based milk

coffee

  • or

Preparation

1 serving

In a bowl, combine 1⁄2cup buckwheat pancake mix (such as Bob’s Red Mill), 10 tbsp plant-based milk, 1⁄2tbsp vegetable oil, and 1⁄2tbsp egg replacer (e.g., Ener-G Egg Replacer) with 1 1⁄2tbsp water. Pour onto a hot griddle into 2 pancakes. Cook, flipping once, until golden brown on both sides. Top with 1⁄2cuppomegranate seeds, 2 tbsp slivered almonds, and 1 tbsp maple syrup (optional). Serve with 1 cup protein-rich soy milk or almond milk and coffee or tea.