Susan Tucker
Vegan Buckwheat Breakfast Cakes With Cashew-Maple Cream
Say goodbye to traditional pancakes, and hello to buckwheat.
August 26, 2024
We love oatmeal so much that we forget all about buckwheat, a nutritious breakfast choice that can easily become one of your breakfast staples. Fiber-rich, gluten-free, and a source of vegan protein, buckwheat can be prepared in numerous ways. For this recipe, we’ve paired it with a delicious cashew-maple cream.
What you need:
For the buckwheat cakes:
1½ cups buckwheat groats
3 cups plus 3 tablespoons water
3 tablespoons flaxseed meal
½ teaspoon ground cinnamon
1 teaspoon coconut sugar
⅛ teaspoon salt
1 teaspoon cooking oil
For the cashew cream:
1½ cups unsweetened cashew yogurt
1 tablespoon maple syrup
For the garnish:
1 cup raspberries
1 cup blueberries
What you do:
- For the buckwheat cakes, rinse buckwheat groats, and place into a pot with 3 cups water. Bring to a boil, and simmer until cereal is soft but not mushy.
- Whisk flaxseed meal with 3 tablespoons water and allow mixture to thicken. Set aside.
- Into a bowl, place cooked buckwheat and mix thoroughly with the flaxseed meal, cinnamon, coconut sugar, and salt. Allow mixture to fully cool.
- Into an 8 x 8 pan, press cooled mixture evenly (approximately 1½ inches high), and place in the refrigerator to chill for at least 4 hours.
- Cut chilled buckwheat into 8 rectangles. Remove each piece from the pan, and brush oil on each side.
- Heat a pan on medium-high heat and cook buckwheat cakes on each side until brown and toasted.
- For the cashew cream, whisk or blend yogurt and syrup.
- To serve, plate two buckwheat cakes and top with cashew cream and berries.
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