Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
30 min. |
40 min. |
6 |
0 |
Strawberry Buckwheat Pancakes
Gluten free pancakes that are light, filling, and perfect for Sunday brunch. Buckwheat is known as a superfood for it's benefits in reducing hypertension and stabilizing blood sugar levels . Wow your friends and family with a different take on pancakes.
Ingredients:
| 1/4 cup of sliced Louisiana strawberries
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| 1/2 cup buckwheat flour
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| 1/4 cup quinoa flour
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| 1/4 cup rice flour
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| 2 tbsp. cornstarch
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| 1 tbsp. ground flax seeds
(use a coffee grinder to ground whole flax seed or you can buy flax meal)
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| 1/4 tsp. cinnamon
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| 2 tsp. of lemon zest
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| 1 tbsp. baking powder
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| 1/4 tsp. salt
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| 1/2 cup coconut milk
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| 1/2 cup water
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| 1 tbsp. pure maple syrup
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| 2 tbsp. vegetable oil
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| 1 tsp. pure vanilla extract
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| Non-stick cooking spray as needed.
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Instructions:
| 1 | Mix all dry ingredients (including flax seed) into one large bowl. Dig a well in the center of large bowl and add the milk, water, vanilla, maple syrup and vegetable oil,and all other remaining wet ingredients. Mix with a whisk until all dry ingredients are blended to form a batter. Let the batter rest for 15 mins.
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| 2 | Heat up your griddle to medium-high heat, if you are using a nonstick pan, you will need to use cooking spray as needed.
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| 3 | Once griddle or pan is hot use a 1/2 cup container or ladle to pour the batter in a circle. Once air bubble appear on the top and a golden brown ring begins to form towards the bottom, flip the pancake. Each side will take about 3-5 minutes before flipping. Serve with your sliced strawberries on top along with maple syrup.
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