Gluten Free Buckwheat Pancakes
Light and nutty gluten free pancakes perfect for a lazy weekend morning. Want 'em on a weekday, but don't have much time? Make a big batch ahead of time, freeze them, and then just pop them in the toaster or microwave for a super quick breakfast or snack anytime.
Servings: 6
Calories: 168kcal
Ingredients
- ¾ cup buckwheat flour
- ½ cup brown rice flour
- 2 tablespoons flaxmeal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¼ cup non-dairy milk
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
To serve
- sliced bananas or fruit of choice
- Toasted Banana Caramel Sauce
Instructions
- Whisk the dry ingredients together.
- Whisk the wet ingredients together.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Heat a large skillet over medium heat and spray with cooking spray. When the skillet is hot, using a ¼ measuring cup (⅓ is fine too, for a bit larger pancakes), pour in the batter. Do not crowd the pan.
- When bubbles start to form and pop on the top of the batter, flip it over, and cook for another couple of minutes until cooked through. Adjust the heat as necessary. Repeat for remaining batter.
- Serve warm with your favorite toppings. We love these with fresh bananas and berries and my Toasted Banana Caramel Sauce..
Nutrition
Calories: 168kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 147mg | Fiber: 6g | Sugar: 11g | Vitamin A: 100IU | Calcium: 130mg | Iron: 1.6mg