Buckwheat Pancakes

Buckwheat Pancakes | Spiro Health and Wellness
Total Time
10 Minutes
Serves
4
Calories
350

I love pancakes! (And breakfast food in general.) Unfortunately, everyone in my family except for my husband is gluten-intolerant. So most plant-based breakfast foods involving wheat are out of the question. However, buckwheat pancakes are a great alternative for people who are gluten intolerant.

Buckwheat is not actually a grain, but a fruit seed that is mostly used as a grain. It is low in calories and abundant in complex carbohydrates and fiber. Buckwheat has great nutritional benefits such as the potential to boost heart health, aid weight loss, reduce blood pressure, and even manage diabetes. Because of its high fiber content, it is also great for improving and regulating digestion.

These pancakes are easy to make, don’t require many ingredients, and make a great breakfast dish!

Ingredients

  • 1 cup buckwheat flour
  • 4 TBSP maple syrup
  • 2 cups plant-based milk
  • 1 ripe banana, mashed
  • 2 TBSP ground flax
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt

Directions

  1. In a large bowl, mix the buckwheat flour, flax, salt, baking powder, and baking soda.
  2. Add mashed banana, plant milk, and maple syrup to the dry ingredients and mix to combine. It should be a thick but runny batter.
  3. Cook over medium heat. Use 1⁄4 cup batter at a time. You will have to spread the batter on the pan to thin it out.
  4. Cook approximately 2 minutes or until little bubbles begin popping up. Flip over and cook for another two minutes.
  5. Top with fresh berries (or berry compote), almond butter, pumpkin seeds, and dried coconut.

Let me know how it turns out in the comments!

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