Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
20 min. |
35 min. |
6 |
0 |
Gluten Free Almond Buckwheat Pancakes
Low in sugar and high in fiber and protein, these pancakes are light fluffy, buttermilk savory, and perfect for Sunday breakfast/brunch. Serve with your favorite fruit.
Ingredients:
| Dry ingredients: |
| 1/3 cup of cornmeal |
| 1/3 cup of almond meal |
| 1/3 cup of buckwheat |
| 1/3 cup of brown rice flour |
| 1 tbsp. of baking powder |
| 1/4 cup of sunflower seeds |
| 2 tbsp. of chia seeds |
| 1 tsp. of cinnamon |
| Wet ingredients: |
| 1 tsp. of agave syrup or sugar substitute |
| 2 cups of buttermilk |
| 4 tbsp. of melted butter |
| 1 egg |
Instructions:
| 1 | Mix (gently with a whisk) all the dry ingredients into a large mixing bowl. |
| 2 | Add wet ingredients to the mixing bowl. Using whisk mix quickly and let batter sit for 10 minutes. |
| 3 | Heat up a griddle (electric or stove top). Once hot, ladle 1/3 cup of batter into circles onto the griddle. Let each side cook for 5-7 minutes ( golden brown.) |
| 4 | Serve hot with favorite breakfast side (protein, veggies, or fruit) and favorite low calorie syrup. |
Cook's Tips:
Depending on size of pancakes, you can make 6-8 large cakes or 12 medium/small cakes. 2 pancakes per serving.
