High Protein Buckwheat Pancakes – Gluten Free

Buckwheat pancakes - gluten free

INGREDIENTS

  • 1 cup (120g) buckwheat flour, untoasted
  • ¾ Tablespoon (5 g) flaxseed meal
  • 1 3/4 cups (420 ml) dairy-free milk (such as almond, rice, or light coconut)
  • Pinch sea salt
  • 1 Tablespoon (15 ml) avocado or melted coconut oil,
  • 1/8 tablespoon ground cinnamon (omit for savory)
  • sweetener to taste
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • ½ teaspoon pure vanilla extract
  • Butter, for the pan

FILLINGS optional

  • Compote
  • Nut Butter
  • Coconut whipped cream
  • Granola
  • Cinnamon Baked Apples
  • Banana 
  • Strawberries 
  • Honey, stevia 
  • Walnut, almonds 

 

Buckwheat pancakes

"It’s all about the high concentration of nutrients in such a small very little seed that buckwheat is. manganese and phosphorus (responsible for healthy bone structure and production), good quality proteins and fibers – they're all packed in high amounts in buckwheat. the texture of buckwheat pancakes is amazing – fluffy, aerated, and the nutty taste of buckwheat is paired perfectly with the coconut milk. This dish is another great example of a healthy yet delicious version of an American classic."


Cooking time: 40 minutes                     Serves: 4


 

Step 1: Whisk the eggs, dairy-free milk, avocado oil and vanilla together in a jug. To a mixing bowl add buckwheat flour, flaxseed meal, baking powder, baking soda, cinnamon (omit for savory) and sweetener of choice (omit for savory or unsweetened).

Step 2: Gradually add the wet ingredients to the dry ingredients and mix till simply combined. The batter should be pourable but not watery. You may add a bit more buckwheat flour, If too thin. Or if too thick, thin with more dairy-free milk. Also better should have some small to medium lumps. Add a pinch of salt and leave to rest for one hour.

Step 3: Heat your non-stick pan over medium heat, then add 1 ½ teaspoons of butter. Using a ¼-cup measure, scoop the batter onto the warm pan. Cook for 2 to 3 minutes till the top appears little bubbles on the surface of the pancakes and the edges are dry. Then carefully flip. Cook on opposite sides for 1-2 minutes or till golden brown. flip head down if cooking too quickly. Repeat with the remaining batter. Separate with baking paper and keep warm.

Step 4: The serve should be your choice. let's say you'll serve with very little vegan butter, nut butter, maple syrup, fruit compote, peanut butter, and maple syrup. These would even be delicious with coconut whipped cream, Cinnamon Baked Apples, fresh fruit (e.g. berries or bananas), or granola.

Notes: The buckwheat pancakes are the best when is fresh, however, you'll be able to store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to one month. To reheat, heat in a 350⁰F (176⁰C) oven or microwave till

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