Buckwheat Pancakes With Tahini Veggie Slaw Recipe
By Earth of Maria
🔪Prep Time: 10 mins
👩🍳Cook Time: 15 mins
1 cup buckwheat flour
1/2 tbsp baking powder
1 tsp cumin
1 tbsp apple cider vinegar
1 cup water
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)
1Add 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
2Meanwhile, 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.
3Heat 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.
4Serve immediately by stacking the pancakes with the veggie slaw in between.
Best Vegan Pumpkin Pie Ever – Classic Thanksgiving Pumpkin Pie – Gluten Free Pumpkin Pie RecipeBy Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.