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Nutrition Facts

Serving Size
Amount Per Serving
Calories0
% Daily Value
Total Fat g%
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:

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.