Why be bland when you can go buck wild with buckwheat? This grain imposter, derived from seeds, is here to prove it’s more than just a gluten-free fling. Say goodbye to wheat woes and hello to pancakes that are light, tender and nuttier than your average cakes. And nutritionally, buckwheat is brimming with antioxidants, protein, complex carbs, B vitamins and zinc. This smart recipe mixes in oat flour, assuring that these flapjacks stay gluten-free, moist and delicately nutty. Flip your morning routine with the brilliance of buckwheat.
Buckwheat Pancakes (Gluten-Free)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 575 kcal
Ingredients
- 1 cup buckwheat flour
- 3/4 cup oat flour
- 1 egg beaten
- 1 tsp. cinnamon
- 1 cup milk of choice
- 3 Tbsp. coconut sugar
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1-2 Tbsp. olive oil
Instructions
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In large mixing bowl, add flours, cinnamon, coconut sugar, baking soda and sea salt. Mix well.
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Add egg and milk to bowl and incorporate well. (Note: Add more milk, if needed, for smooth, consistent texture.)
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Heat non-stick pan over medium heat. Add about 1 tablespoon olive oil. When hot, pour 1/2 cup of pancake mix to pan. Work in batches.
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Top with butter, fruit or syrup.
Recipe Notes
These fluffy, better-for-you pancakes come together with ingredients from Vitacost!
Nutrition Facts
Buckwheat Pancakes (Gluten-Free)
Amount Per Serving
Calories 575
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 82mg27%
Sodium 1405mg59%
Potassium 554mg16%
Carbohydrates 94g31%
Fiber 11g44%
Sugar 17g19%
Protein 18g36%
Vitamin A 126IU3%
Vitamin C 0.1mg0%
Calcium 237mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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