We put a healthy (and gluten free!) spin on a breakfast favourite – pancakes! The main ingredient in these pancakes is buckwheat flour – an excellent, nutritious flour for those following a gluten and wheat free diet. Buckwheat is a great source of protein, iron and magnesium while being low in fat. We used our new date sugar to sweeten them slightly but our coconut sugar would work just as well. We topped them off with our freeze dried raspberries, pistachios and light agave syrup (our new maple syrup would be scrumptious too!) These vegan friendly, gluten free pancakes are incredibly fluffy, filling and super easy to wipe up!
Recipe: Buckwheat Pancakes
Makes : +/- 10 pancakes
1 ‘flax egg’ (1 tbsp flax powder + 2 tbsp water)
3/4 cup (90g) buckwheat flour
1/2 cup (48g) almond flour
2 tbsp date sugar or coconut sugar
1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk alternative (almond, soya, rice, coconut milk)
1 & 1/2 tbsp melted coconut oil
1 tsp ground ginger (optional)
1 tsp cinnamon (optional)
To make a flax egg simply mix together the flax seed powder and water and set aside.
In a medium sized bowl mix the buckwheat flour, almond flour, baking powder, sugar, salt and spices together.
Add the milk to the flax egg and mix together.
Make a well in the centre of the dry mixture and add the wet ingredients and mix together until you have a smooth batter.
Melt the coconut oil in the frying pan you plan to fry these pancakes on (making sure you coat the bottom of the pan so the pancakes don’t stick). Mix the oil into the batter.
Spoon a few tablespoons of the mixture onto a hot pan. Once the surface of the pancakes start to bubble flip the pancake over and cook until the pancake is golden brown.
Serve immediately with your choice of toppings. We enjoy our nut butters, maple syrup and our freeze dried fruits with these pancakes.
* Recipe is inspired By Madeline Shaw’s Cinnamon Spiced Pancakes with Maple Syrup Recipe
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