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 skillet

 

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 little seed that buckwheat is. Manganese and phosphorus (responsible for healthy bone structure and production), good quality proteins and fibers – they are all packed in high amounts in buckwheat. The texture of buckwheat pancakes is fantastic – 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 until just combined. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk. Also batter should have some small to medium lumps. Add a pinch of salt and leave to rest for 1 hour.

Step 3: Preheat 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 skillet. Cook for 2 to 3 minutes until the top appears small bubbles on the surface of the pancakes and the edges are dry. Then carefully flip. Cook on opposite sides for 1-2 minutes or until golden brown. Turn heat 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. For example you may serve with little vegan butter, nut butter, maple syrup, compote or with compote, peanut butter, and maple syrup. These would also 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, but you can 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 1 month. To reheat, warm in a 350⁰F (176⁰C) oven or microwave until hot.

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