My son is on a pancake rampage this week. I think it is because he has been at soccer camp and can’t eat enough! I love making these pancakes because buckwheat is naturally gluten-free, energizing, and packs a nutritious punch! It is full of flavonoids, magnesium, has a deeply rich flavor and is a great source of easily digestible protein.
This batter makes about 24 silver dollar size pancakes. Refrigerate any leftover batter and make pancakes daily!
1 cup buckwheat flour
2 cups fresh almond milk
1/4 cup fresh almond pulp
2 tablespoons maple syrup
1 tablespoon maple sugar
1/2 tablespoon baking powder
1/2 teaspoon vanilla powder
1/4 teaspoon cinnamon
1/8 tsp salt
Mix ingredients together with a whisk. Heat a non-stick skillet. Drop pancakes into the pan with a tablespoon measure. When bubbles appear, flip them over. Cook for another minute on the second side. Enjoy with maple syrup and any fruit you like!
2 thoughts on “Daily Buckwheat Pancakes (Gluten-free, Oil Free)”
I love buckwheat!
Buckwheat is fantastic! It has a unique flavor so I am glad you added in the almond pulp!