Gluten Free and Maple Sweetened Buckwheat Pancakes
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5.0
45 reviews
Excellent
Gluten Free and Maple Sweetened Buckwheat Pancakes
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These gluten free buckwheat pancakes are sweetened with maple syrup and made with buckwheat and almond flours. Ready in less than an hour, they are a healthier alternative to pancakes made with granulated sugar and all-purpose flour.
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Ingredients
- 1 cup (120 gr) un-toasted buckwheat flour*
- ½ cup (60 gr) almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 2 large eggs at room temperature
- 1 tablespoon maple syrup more to serve the pancakes with
- 1 ½ cups buttermilk well shaken
- 2 tablespoons grape seed or canola oil
- 1 teaspoon vanilla extract
- ½ cup (60 g) pecans, coarsely chopped – more as garnish
- ½ cup dried cranberries coarsely chopped
- oil or butter for cooking the pancakes
Instructions
- Pre-heat the oven to 200 F degrees. Lightly spray a baking sheet with oil. Set it aside.
- Sift together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Set aside.
- Whisk together the eggs, maple syrup, buttermilk, and oil in a bowl in a large mixing bowl.
- Add in the flour mixture into the wet ingredients and mix until just incorporated. Do not overwork the batter. Fold in the pecans and cranberries.
- Heat a griddle or a 12-inch non-stick skillet over medium-high heat. Brush with oil. Using a ladle (or a ¼ cup measure), portion 2 or 3 pancakes leaving a couple of inches around each pancake. Let it cook for 2-3 minutes (or until the bubbles break through the pancakes, flip, and cook each pancake for another minute or until the edges are set. Repeat the same steps with the rest of the batter.Keep cooked pancakes warm in the oven.
- When ready to serve, garnish with pecans and drizzle with maple syrup.
Notes
- I used unroasted (white colored) buckwheat flour, which has a much milder flavor than toasted buckwheat flour. I prefer the mild flavored unroasted version, but either one would work for this recipe.
Nutrition Information
Show Details
Calories
139kcal
(7%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
31mg
(10%)
Sodium
173mg
(7%)
Potassium
129mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
89IU
(2%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12-15 pancakes
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 173mg | 7% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 89IU | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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