Breakfast "Julia"

3 Reviews
67% would make this recipe again

Gluten-free pancakes, almondbeverage, banana, blueberries, almonds, maple syrup

Preparation : 2 min Cooking : 3 min
380 calories/serving
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Heart-healthy
  • Bone-healthy

Ingredients

vegetable oil spray
1/3 cup pancakes mix, gluten-free (buckwheat) 50 g
1/3 cup water 85 mL
1 tsp maple syrup 5 mL
3 tbsp blueberries, or other berries 20 g
1 tbsp walnuts, chopped 6 g
1 bananas, small 150 g
1 cup almond beverage, unsweetened, fortified 250 mL

Method

  1. Preheat the oven to the lowest setting. The recipe yields 2 pancakes per serving. When a pancake is ready, set it aside on a plate in the warm oven.
  2. Put the pancake mix in a bowl. Add the water, then whisk gently until smooth.
  3. Spray a non-stick skillet with a vegetable spray. Put the skillet on medium-high. Pour about ⅓ cup of the batter onto the HOT skillet. Cook about 2 min, then flip gently (top is till moist) and cook 1-2 min until the pancake is browned.
  4. Continue the process with the remaining mixture. Spray the skillet occasionally if needed.
  5. Top the pancakes with syrup and berries. Serve with the banana, walnuts and a glass of milk.

Nutrition Facts Table

per 1 serving (510g)

Amount

% Daily Value

Calories

380

Fat

8 g

13 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

370 mg

16 %

Carbohydrate

72 g

24 %

Fibre

14 g

57 %

Sugars

23 g

Net Carbs

58 g

Protein

11 g

Vitamin A

12 %

Vitamin C

17 %

Calcium

46 %

Iron

22 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 servings
Grain Products : 2 ½ servings
Milk and Alternatives : 1 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy, Heart-healthy
Excellent source of  :
Calcium, Fibre, Folacin, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin D
Good source of  :
Iron, Niacin, Vitamin B1, Vitamin B6, Zinc
Source of  :
Copper, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin K
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Fats 1
Other Foods ½

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Members' Reviews

3 Reviews (2 with rating only ) 67% would make this recipe again
Catherine M.
may 08, 2017 | I would make this recipe again

Delicious as long as you like buckwheat. I didn't have a mix, just added an egg to the buckwheat and used the almond milk instead of water. The batter doesn't really rise much, but is still tasty. I think if you let the flour sit for 10 minutes or so in the liquid, it makes the pancakes a bit lighter.

Useful 0

Top Reviews

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Catherine M.
may 08, 2017 | I would make this recipe again

Delicious as long as you like buckwheat. I didn't have a mix, just added an egg to the buckwheat and used the almond milk instead of water. The batter doesn't really rise much, but is still tasty. I think if you let the flour sit for 10 minutes or so in the liquid, it makes the pancakes a bit lighter.

Useful 0