Healthy Gluten-Free Buckwheat Pancakes With Roasted Peaches
User Reviews
4.8
15 reviews
Excellent
Healthy Gluten-Free Buckwheat Pancakes With Roasted Peaches
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These light and fluffy buckwheat pancakes are topped with honey-roasted peaches for a truly delicious breakfast experience.
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Ingredients
For The Peaches:
- 4 peaches pitted and sliced into quarters
- 2 tablespoons coconut sugar
- 1 tablespoon honey
For The Pancakes:
- 1/4 cup slivered almonds
- 1/2 cup dairy-free vanilla yogurt or dairy
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup coconut sugar
- 3 eggs separated
- 3/4 cup buckwheat flour 115 grams
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 teaspoon cinnamon
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Instructions
- Preheat your oven to 450℉.
- Pit your peaches and cut them into halves. Then, cut each half into quarters (so you end up with 32 slices).
- Place the peaches, cut side down, in a large greased baking dish so that the slices are close together in a single layer.
- Sprinkle with coconut sugar and pop into the oven for about 25 minutes, or until the peaches are tender.
- Once tender, take the peaches out and drizzle with 1 tablespoon of honey. Then, turn your oven to high broil, and broil until the peaches just begin to caramelize. Watch them closely as they burn fast.
- Take peaches out and let cool.
- Preheat an oven to 400℉, and toast the almond slivers until lightly golden, about 5 to 7 minutes. Crush them up a little bit and set aside.
- In a large bowl, beat together the yogurt, almond milk, coconut sugar, and egg yolks. Set aside.
- In a medium bowl, mix the buckwheat flour, baking powder, salt, cinnamon, and toasted almonds.
- In a separate, medium-sized bowl, beat the egg whites on high with an electric hand mixer, until stiff peaks form, about 3 to 4 minutes.
- Slowly add the flour mixture into the yogurt mixture, and mix until combined.
- Gently fold in the beaten egg whites, and mix until the batter is just moistened.
- Heat a griddle to medium heat. Pour 1/4 cup scoops of the mixture onto the griddle and cook the pancakes until the underside is golden and the top begins to bubble, about 3 to 4 minutes. Flip once and give the other side an additional 3 to 4 minutes. Make sure you stir the batter in the bowl every so often, as the egg whites will start to deflate.
- Serve immediately, topped with honey roasted peaches.
- DEVOUR!
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
61mg
(20%)
Sodium
107mg
(4%)
Potassium
244mg
(7%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
334IU
(7%)
Vitamin C
3mg
(3%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 107mg | 4% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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