May 6 2013

Gluten-Free Buckwheat Pancakes

Gluten-Free Buckwheat Pancakes

I’ve had a lot of requests to incorporate more gluten-free recipes in my posts, and it’s been fun experimenting with options.

This recipe is one of my favorites for breakfast regardless of whether or not it’s gluten-free.

It’s high in fiber, protein, omega 3s, vitamins and minerals. The best part is – it’s not cereal! I try to avoid starting our day with cereal at all costs.

I’m personally not intolerant to gluten, but I have noticed that I feel better without it. A lot better actually. I’ve been tested by an allergist so I’m sure I’m not intolerant, but lately I’m making small changes to avoid it when I can based on how I feel.

You can make the batter at night, and make them in the morning if you’re pressed for time, but they only take about five minutes to put together.

I use my favorite Brazil nut milk to make these, but any non-dairy milk will do.

Ingredients:

2 cups Brazil nut milk

1 banana

1 tbsp. honey or maple syrup

1 cup buckwheat flour

1/2 cup brown rice flour

1/2 cup flax meal

1/4 cup chia seeds

1 tsp baking powder

1 tsp vanilla extract

1 pinch salt

Directions:

Put the milk, banana and honey (or maple syrup) in vitamix (or other high speed blender). Blend for a few seconds.

Add the remaining ingredients and blend.

Use a few tablespoons unrefined coconut oil to cook. The taste of the oil really makes these pancakes. Not to mention the numerous health benefits it offers!

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