May 6 2013

Gluten-Free Buckwheat Pancakes

Buckwheat pancakes

I’ve had a lot of requests to incorporate more gluten-free recipes in my posts, and it’s been fun experimenting with options.

This recipe is one of my favorites for breakfast regardless of whether or not it’s gluten-free.

It’s high in fiber, protein, omega 3s, vitamins and minerals. The best part is – it’s not cereal! I try to avoid starting our day with cereal at all costs.

I’m personally not intolerant to gluten, but I have noticed that I feel better without it. A lot better actually. I’ve been tested by an allergist so I’m sure I’m not intolerant, but lately I’m making small changes to avoid it when I can based on how I feel.

You can make the batter at night, and make them in the morning if you’re pressed for time, but they only take about five minutes to put together.

I use my favorite Brazil nut milk to make these, but any non-dairy milk will do.

Ingredients:

2 cups Brazil nut milk

1 banana

1 tbsp. honey or maple syrup

1 cup buckwheat flour

1/2 cup brown rice flour

1/2 cup flax meal

1/4 cup chia seeds

1 tsp baking powder

1 tsp vanilla extract

1 pinch salt

Directions:

Put the milk, banana and honey (or maple syrup) in vitamix (or other high speed blender). Blend for a few seconds.

Add the remaining ingredients and blend.

Use a few tablespoons unrefined coconut oil to cook. The taste of the oil really makes these pancakes. Not to mention the numerous health benefits it offers!

One Comment

  1. stephanie
    Posted June 9, 2014 at 12:46 pm | Posted By: stephanie

    These pancakes are delicious! I make them often, and my kids like them too. Thanks Elizabeth!

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