Gluten Free Buckwheat Pancakes

I love slow mornings that allow me to spend time in my kitchen, creating magic with whatever ingredients I have on hand. When the weekend rolls around, I crave pancakes. I prefer a soft, fluffy, cake-like texture that is full of fats to balance my blood sugar and loaded with protein to keep me full. I cover my pancakes in beautiful, seasonal toppings I find at the farmers market. In my mind, the more beautiful your food looks, the more nutrition will be absorbed!

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Normally, on the weekend I indulge in a “sweet” breakfast as my days tend to move at a slower pace, and usually include an afternoon nap. If you love pancakes like me but prefer more of a savoury breakfast you can easily swap the toppings for avocado and an egg or a dollop of pesto with some caramelized mushrooms and onions.

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Buckwheat and almond flour are both gluten-free and give the pancake a nice dense, but not too heavy, consistency. Aside from its nutritional benefits such as skin and bone health and stabilizing blood sugar levels, I used molasses because I love the rich gingerbread flavour it provides. This recipe will satisfy your belly for hours and leave you with leftovers making easy breakfasts for the rest of the week!

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P.S. Molasses can help relieve PMS symptoms because it is a high source of iron. Also, essential minerals in blackstrap molasses, such as magnesium, manganese and calcium, prevent the clotting of blood, which relieves menstrual cramps.

Print Recipe
Gluten Free Buckwheat Pancakes
Prep Time 10 minutes
Cook Time 2-4 minutes
Servings
pancakes
Ingredients
Prep Time 10 minutes
Cook Time 2-4 minutes
Servings
pancakes
Ingredients
Instructions
  1. In a medium-size bowl, beat eggs until fluffy. Add in mashed banana, coconut oil, almond milk and molasses until well combined.
  2. In separate bowl, combine dry ingredients: buckwheat flour, almond flour, flax, baking soda, salt and cinnamon.
  3. Pour the dry ingredients into the wet and mix well until there are no clumps of flour remaining.
  4. Grease a large pan and place over medium heat. Using a large spoon, drop pancake mixture onto the hot pan.
  5. Once pancake has cooked and bubbles begin to surface on the top of the pancake, flip it. The pancake should need to cook for 2-3 minutes on one side and a few moments on the other.
  6. Repeat with the rest of the batter.
Recipe Notes

**These pancakes reheat nicely the next day in your toaster.
**Place in ziplock freezer back for longer storage.

 

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