Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Buckwheat Pancakes With Tahini Veggie Slaw
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 26%
CARBS 64G61% OF CAL
14G FIBER43G OTHER7G TOTAL SUGAR
FAT 15G33% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory buckwheat pancakes served with a tahini-dressed vegetable slaw. Plant-based, hearty, and good for any meal from breakfast through dinner.
mainegg dish⚙️ food processor🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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))
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 26%
CARBS 64G61% OF CAL
14G FIBER43G OTHER7G TOTAL SUGAR
FAT 15G33% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1047mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 865mg
- Calcium
- 88mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1047MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.