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)
- 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
- In large mixing bowl, add flours, cinnamon, coconut sugar, baking soda and sea salt. Mix well.
- Add egg and milk to bowl and incorporate well. (Note: Add more milk, if needed, for smooth, consistent texture.)
- 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.
- Top with butter, fruit or syrup.
These fluffy, better-for-you pancakes come together with ingredients from Vitacost!
.jpg)
