Buckwheat Corncakes

Buckwheat corncakes are a gluten-free alternative to traditional corn pancakes. They are rich in fiber and nutrients, making them a healthy and delicious breakfast option.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Buckwheat Corncakes

Cooking Method: Frying Cuisine: International Courses: Breakfast, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Buckwheat flour
• 1 cup Cornmeal
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Plant-based milk
• 2 tablespoon Maple syrup
• 2 tablespoon Vegetable oil
• 1 cup Fresh berries

Instructions

1. In a mixing bowl, combine buckwheat flour, cornmeal, baking powder, and salt.
2. Add plant-based milk and maple syrup to the dry ingredients. Mix well until smooth.
3. Heat vegetable oil in a non-stick pan over medium heat.
4. Pour 1/4 cup of batter onto the pan for each corncake.
5. Cook for 2-3 minutes on each side until golden brown.
6. Remove from heat and let the corncakes rest for 5 minutes.
7. Serve topped with fresh berries and a drizzle of maple syrup.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 36g12%

Sugars 4g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.