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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

20 min.

35 min.



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.


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


1Mix (gently with a whisk) all the dry ingredients into a large mixing bowl.
2Add wet ingredients to the mixing bowl. Using whisk mix quickly and let batter sit for 10 minutes.
3Heat 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.)
4Serve 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.