Hungry Haley

it's more than food

Cinnamon Raisin Buckwheat Cakes (Vegan, Freezer-Friendly!)

Freezer-friendly, GF, Meal-prep, Vegan, Whole GrainHaley Hansen2 Comments

I've recently fallen in love with scones. And I know I say that almost every time I discover an indulgent food, but this time it's for real. The other day, I treated myself to the first one in a LONG time. It was cinnamony and raisiny and full of oats (and probably not vegan or gluten-free) from Black Market Bakery in Costa Mesa and I polished off every last warm, sweet crumb. 

About a week later, I got "sconed" again - get it? Kind of like "stoned", but we all know I don't that ain't my kind of candy. Anyway, I found a recipe from Eat Good 4 Life and hosted a late-night baking-sesh with me, myself, and my beloved, indestructible Kitchen-Aid stand-mixer. 

I've never been "under the influence" before, but the combination of fresh blueberries + crispy, sugary crust + nothing but real ingredients has got to be what it feels like. In fact, I'd be totally cool at a party if someone laid me down on the couch with a batch of freshly baked scones while everyone else enjoyed their own method of getting "sconed". I'd be like, "Whatever, dude", shoving forkfuls into my mouth. Ha. 

I'm on an endless baked-breakfast-goods high and this recipe is the first of many. Yeah, get pumped. 

For some reason, I tend to bake late at night. I think it helps me avoid turning on the oven during the mid-afternoon heat wave, and encourages me to go to bed early so that I can wake up early and, well, stuff my face when at least my metabolism is at its fastest. I consider that discipline, don't you? 

Like I said, this recipe was a total trial.... 

AND IT WORKED! Can I be a baker? 

I really struggled coming up with a good name for these...

  • "Pancakes"
    • good, because they're made with pancake batter
    • bad, because stove-top pan was involved 
  • "Scones" 
    • good, because I want everything I eat to be a scone
    • bad, because they don't really remind me of scones 
  • "Muffin Tops" 
    • good, because that's the best part of the muffin 
    • bad, because these are healthy, and will help rid you of a muffin-top

As you can see, the struggle was real - it kept me awake for an extra hour that night. When I woke up the next morning and (sprinted downstairs like a kid on Christmas morning) tasted one, naming them was the least of my worries. What I really wanted to figure out was a way to devour every last crumb in the most dignified, healthy manner. 

Not possible, I soon realized. Here's a list of what makes these cakes - the name I settled on - so fabulous, and so worth waking up for...

  • Warm
  • Chewy 
  • Comforting
  • Sweet, but not too sweet
  • Satisfying 
  • Perfectly portioned - enjoy two and stay full all morning
  • Nut-butter-friendly - I highly recommend the almond butter drizzle...

And guess what! We can freeze them and then pop them in the toaster or microwave in the morning when we're ready to eat - perhaps the most fitting quality for busy college students. I got your back.

Makes about 15 cakes

1 1/2 cups Bob's Red Mill Buckwheat Pancake Mix
1/2 cup cooked quinoa
2/3 cup unsweetened applesauce
1/2 tsp. xanthan gum (see note)
1/2 tsp. baking powder
1 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/3 cup unrefined coconut oil
1/3 cup coconut palm sugar + more for sprinkling
2/3 cup raisins
1/2 cup roughly chopped walnuts
1 sliced banana

  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
  2.  In a small dish, whisk the applesauce, xanthan gum, baking powder, coconut palm sugar, and coconut oil until combined. Set aside. 
  3. In a larger bowl, combine the pancake mix, salt, cinnamon, nutmeg, and cloves. Pour in the applesauce mixture and the raisins and walnuts. Stir well and make sure everything is incorporated - raisins and walnuts should be in every bite! 
  4. Scoop golfball-sized portions of dough onto the baking sheets and gently flatten each portion. Lay two banana slices on top of each and sprinkle with a little extra coconut palm sugar. 
  5. Bake for 14-16 minutes, and allow them to cool before serving. Enjoy!

To freeze - store in a ziploc bag or tupperware container FLAT in the freezer. When you're ready to eat, pop them in the toaster or microwave and serve.

Adapted from here

Did you try them? Do you have any questions? How's your day going? Let me know below or tag me and #hungryhaley on Instagram! Also, check out my new Facebook page - give it a like!