Vegan Quinoa Buckwheat Pancakes

Instructions

1. Shake the can of lite coconut milk. Then pour 1 cup of the milk into a medium bowl and whisk in the apple cider vinegar. Let the mixture rest for 5 minutes.
2. In a large bowl, combine the buckwheat flour, quinoa flour, arrowroot powder, salt, baking powder, and baking soda. Whisk together to remove any clumps.
3. To the bowl with the coconut milk, add the applesauce, maple syrup, and vanilla, and whisk to combine. Pour the wet ingredients into the dry, along with the 1/4 cup water. Gently mix with a whisk or wooden spoon just until combined and no lumps remain. Do not over mix. If the batter is too thick, add a bit more water and gently whisk.
4. Allow the batter to rest for 10 minutes before cooking the pancakes.
5. While the pancakes are resting, heat a large nonstick frying pan on medium-low heat. Allow the pan to heat up fully. To test if the pan is hot enough, add a droplet of water into the pan. If it starts sizzling immediately, it is hot enough. Once the pan is hot enough, add a bit of coconut oil or other oil to prevent sticking.
6. Pour a scant 1/3 cup batter into the pan and spread into a circle. Lightly smooth out the top so the batter is evenly distributed. Cook for 2-3 minutes or until bubbles start to form and you can easily slide a spatula underneath the pancakes. Flip and cook for 1 minute on the other side. Repeat until you’ve used up all the batter.
7. Serve pancakes warm with Roasted Berries.
8. Preheat the oven to 350°F/176°C. On a baking tray, toss the berries with the sweetener. Bake for about 10-15 minutes, until the berries are softened and oozing juices. If using frozen berries, add 5 minutes more to the baking time.