Buckwheat Pancakes
User Reviews
5.0
3 reviews
Excellent
Buckwheat Pancakes
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This easy gluten free buckwheat pancakes recipe makes a delicious and nutritious breakfast! Buckwheat is naturally gluten free and is full of antioxidants and protein for a mindful option.
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Ingredients
- 1 cup almond milk or milk of choice
- 2 large eggs
- 1 Tbsp avocado oil
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract optional
- 1 cup buckwheat flour
- ½ tsp ground cinnamon optional
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
Instructions
- In a large bowl, mix together the eggs, milk, avocado oil, pure maple syrup, and vanilla extract until well combined. Note: you can also prepare the batter in a food processor.
- Stir together the dry ingredients (buckwheat flour, baking powder, baking soda, cinnamon and sea salt) in a separate mixing bowl.
- Pour the wet ingredients into the bowl with the dry ingredients and mix well until a smooth, thin batter forms. Note that the batter may look fairly runny. This is normal.
- Allow the batter to sit for 10 minutes and stir it occasionally.
- Heat a large nonstick skillet over medium high heat and add enough cooking oil to coat the surface. Allow the skillet to heat up for a few minutes.
- Measure ¼ cup of pancake batter and pour it onto the hot skillet. Cook multiple pancakes at a time. My 12-inch skillet has room for 3 small pancakes. Allow the batter to cook 2-3 minutes, or until small bubbles rise to the top of the batter. Use a spatula to flip the pancakes and cook the second side for another 1-2 minutes, until pancakes are cooked through and both sides are golden brown.
- Transfer pancakes to a plate and repeat for the remaining batter.
- Serve pancakes with your favorite toppings like butter and a drizzle of maple syrup or honey. Other topping suggestions: Greek yogurt, fresh fruit like fresh berries, almond butter or peanut butter.
- Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Serving
4pancakes (of 16)
Calories
189kcal
(9%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
1g
Cholesterol
103mg
(34%)
Sodium
213mg
(9%)
Potassium
3mg
(0%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 4pancakes (of 16) | |
| Calories | 189kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 103mg | 34% |
| Sodium | 213mg | 9% |
| Potassium | 3mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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