I give you this recipe knowing that you won’t believe me when I say that my boys loved these and asked for seconds. I find it hard to believe myself because while I ate them, I didn’t particularly LOVE them. Old habits die hard and I would much rather have the delicious glutinous banana pancakes that my husband makes expertly.
What I have noticed lately though is that when I do cheat on the diet and have a wheaty treat (I’m naughty that way) – I do not feel great afterwards. Though I never had stomach or headache problems before, I now notice gastric distress when I indulge in my favorite (insert refined carb of choice here). And the headaches are something else too! I guess it is negative reinforcement to stick with the gluten-free stuff.
Anyway, I consider this recipe a triumph in that I now have something else to put into the gluten-free and dairy-free breakfast rotation. And admittedly, the buckwheat version of pancakes is growing on me.
Don’t let the main ingredient confuse you. Buckwheat is NOT wheat at all. Click below to learn more about this gluten-free powerhouse grain. Enjoy!
Oh, and I would love to hear what YOU think of these pancakes!
Simple Buckwheat Pancakes
1 cup buckwheat flour
1 tsp baking powder
2 tsp stevia
1 Tbsp ground flaxseed meal
1/2 tsp salt
1 cup almond milk
3 Tbsp water
2 Tbsp grapeseed oil
Mix dry ingredients together in a medium sized bowl. In a separate bowl mix wet ingredients together well. When well combined, add wet ingredients to the dry ingredients and mix until most of the lumps are out (but don’t over mix or the pancakes will be heavy).
Heat a skillet and spray lightly with a non-stick cooking spray. Pour 1/4 cup of the batter in per pancake. Use the back of a spoon to flatten out the batter lightly if it doesn’t spread well.
This batter cooks more quickly than wheat pancakes so monitor them closely. Flip when pancake has reached your desired brown-ness.
Serve with pure maple syrup.
Makes about 8-10 silver dollar sized pancakes.