Gluten Free Buckwheat Pancakes
By Chris Newport, Nutritionist and Head Coach
Weekends are made for great breakfasts…especially with pancakes…big beautiful stacks of pancakes dripping with maple syrup. Unfortunately, pancakes are not exactly conducive to a healthy diet. The carbs and sugar in them are enough to send you to the couch in a blood sugar crisis afterwards.
So how can we have our cake pancakes and eat them too? Make them with buckwheat, a hearty low-glycemic index (i.e. it won’t raise your blood sugar quickly) flour full of protein and fiber. Add some whole milk yogurt and avocado oil for healthy fats to boost brain power and balance your mood. Add some berries and an egg or sausage and you’ve got yourself a great breakfast.
What’s another great benefit of these gluten-free buckwheat pancakes? They freeze well and make a great substitute for gluten-free bread.
Gluten-Free Buckwheat Pancakes
Ingredients
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 T maple syrup or honey or sugar
- 1 cup organic plain whole milk yogurt
- 1 egg beaten (or chia egg)
- 2 T avocado oil or melted butter or coconut oil
- 1-4 T water to thin batter
Instructions
- Preheat griddle to 375F or cast iron skillet to medium. Grease lightly with oil or butter. The pan is ready when a few drops of water sizzle and disappear quickly.
- Mix the dry ingredients in a medium bowl, then add the maple syrup, yogurt, egg, and oil and beat until fully incorporated. Add 1T of water at a time until the batter reaches the consistency of thick cream.
- Pour 1/4 cup of batter for each pancake onto hot pan. Cook ~1-2 minutes per until they bubble and the edges look done. Continue to cook 1-2 minutes until golden. Top with your choice of berries, butter, or nut butter.
