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Buckwheat Pancakes {Gluten Free}

Who doesn’t love a cozy breakfast that reminds us of our favorite childhood comfort food? Bonus points when it’s filled with lots of nutrients,  just the right amount of sweetness, and happens to be gluten free. Whip up a stack of these buckwheat beauties on a lazy Sunday. Weekend mornings never tasted so good!

INGREDIENTS

Makes approximately 10-12 pancakes

1 cup buckwheat groats, ground into a flour
½ cup oat flour
2 tablespoons arrowroot powder or tapioca starch
2 teaspoons aluminum-free baking powder
1 teaspoon cinnamon
½ teaspoon sea salt
1 ½ cups almond milk
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1 large mashed banana
Coconut oil for cooking

 

Who doesn’t love a cozy breakfast that reminds us of our favorite childhood comfort food? Bonus points when it’s filled with lots of nutrients,  just the right amount of sweetness, and happens to be gluten free. Whip up a stack of these buckwheat beauties on a lazy Sunday. Weekend mornings never tasted so good!

INGREDIENTS

Makes approximately 10-12 pancakes

1 cup buckwheat groats, ground into a flour
½ cup oat flour
2 tablespoons arrowroot powder or tapioca starch
2 teaspoons aluminum-free baking powder
1 teaspoon cinnamon
½ teaspoon sea salt
1 ½ cups almond milk
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
1 large mashed banana
Coconut oil for cooking

 

METHOD

In a food processor, blend the buckwheat groats into a fine flour. Add the buckwheat flour, oat flour, arrowroot powder, baking powder, cinnamon, and sea salt to a large mixing bowl. In a medium bowl, combine the almond milk, maple syrup, and vanilla extract. Add the wet mixture to the dry ingredients and mix until smooth. Stir in the mashed banana until evenly incorporated.

Preheat a large skillet over medium-high heat. Once hot, add a small amount of coconut oil into the pan. Next, pour ¼ cup of batter onto the skillet and spread into circles. Cook for approximately 3-4 minutes until the edges start to turn a golden brown. Flip the pancakes and cook on the other side for an additional minute or two. Remove from heat and repeat with remaining batter, adding in additional coconut oil as necessary. Serve with fresh fruit, chopped nuts, and maple syrup. Enjoy!