Most people are under the impression that you can’t have pancakes that aren’t laden with eggs, milk and white processed flour. One of the first things I did when I went vegan in 2006, was to make pancakes. The floury and stodgy 900 calorie delights, smothered with golden syrup. If that’s what you want, I can give you the recipe right now:
That’s it. Whisk it up and fry in some olive oil. Then you can cover it in any sugary delight you like.
Personally I like my food to be full of nutrients and low in fat. If you’re like me, the below recipe adapted from Brendan Brazier’s Thrive book will be right up your street.
- 2 dates
- 128g blueberries
- 340ml non-dairy milk
- 240ml water
- 68g buckwheat flour
- 43g quinoa (cooked or sprouted)
- 1 tsp baking powder
- 1 tsp baking soda
Mix all the ingredients together in a food processor and either fry in olive oil for a couple of minutes on each side, or bake in a warm oven for 20 minutes.
For 2 pancakes that’s a total of 227 calories and 4 grams of fat. Enjoy!
4 thoughts on “Vegan Low Calorie, Low Fat Pancakes”
I love quinoa but have never thought of actually baking with it (well, if you can call pancakes baking…) great healthy recipe…
This may sound a little stupid, but is the quinoa cooked first? Or do you process it raw to make a kind of quinoa flour (and if that’s the case, can I just use quinoa flour?)
Whoops! My bad! The quinoa needs to be cooked or sprouted so that when you blend it, it becomes a thickener for the mix.
Brilliant, thank you!