Buckwheat Pancake Recipe
These Gluten and Dairy Free Buckwheat Pancakes just happen to have a healthier spin on the pancake breakfast but you wouldn't know it! Tender with a nice toasted flavor, they're the perfect alternative to the classic buttermilk pancake when you're trying to eat a little healthier.
Servings: 16 - 18 silver dollar pancakes
- 1 cup plus 2 tablespoon, buckwheat flour
- 1 tablespoons flax mix or omega blend dietary fiber
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 large egg
- 1 tablespoon coconut nectar or brown rice syrup (optional)
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon unsalted butter or olive oil
- 1 banana, sliced
- 1 blood orange or regular orange, segmented
- Pure maple syrup
In a large bowl, whisk together the buckwheat flour, flax mix or omega blend, baking powder, baking soda and salt. Set aside.
In a 2-cup measuring cup or small bowl, measure out the almond milk. Whisk in the egg, coconut nectar and olive oil. In one batch, pour the wet ingredients into the dry. Mix until you no longer see flecks of flour visible.
Place a griddle or cast iron skillet over medium heat. Add the butter or oil. When melted, pour tablespoons of batter, cooking until bubbles appear on the surface, about 2 minutes. Flip and cook on the opposite side for 1 minute or so. Transfer to a preheated 200 degree weather to keep warm while you make the remaining pancakes. Cook the rest of the batter, adding more tablespoon or oil to the pan, as needed.
Serve with slices of banana, blood orange segments and top with maple syrup
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 136mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 44mg | Iron: 1mg