Are you ready to indulge in a delicious breakfast that’s not only gluten-free but also incredibly satisfying? These Gluten Free Buckwheat Pancakes are the perfect way to start your day with a nutritious twist! With a delightful nutty flavor and a fluffy texture, they’re a breakfast treat you won’t want to miss. In just 25 minutes, you can whip up a batch of these scrumptious pancakes that are sure to impress your family and friends. Whether you’re gluten-sensitive or simply looking to switch up your breakfast routine, these pancakes are a must-try! Dive into the recipe and discover how easy it is to create a breakfast masterpiece that’s both healthy and delicious!
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil (melted)
Instructions
- In a mixing bowl, combine 1 cup of buckwheat flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well blended and there are no lumps.
- In a separate bowl, mix together 1 cup of almond milk, 1 tablespoon of maple syrup, and 1 tablespoon of melted coconut oil. Stir until the ingredients are fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
- Let the batter rest for about 5 minutes. This allows the buckwheat flour to absorb the liquid and helps create a better texture for the pancakes.
- While the batter is resting, heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of coconut oil to prevent sticking.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter.
- Serve the pancakes warm, topped with your choice of fresh fruit, additional maple syrup, or any other toppings you enjoy.
Tips
- Use Fresh Ingredients: For the best flavor and texture, ensure your baking powder is fresh. Expired baking powder can result in flat pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine; overmixing can lead to tough pancakes.
- Rest the Batter: Allowing the batter to rest for about 5 minutes helps the buckwheat flour absorb the liquid, resulting in fluffier pancakes.
- Heat Your Skillet Properly: Make sure your skillet is preheated before pouring in the batter. A hot skillet ensures a nice golden-brown crust.
- Experiment with Toppings: Get creative with your toppings! Fresh fruits, nuts, yogurt, or even a dollop of nut butter can elevate your pancake experience.
- Batch Cooking: If you’re making pancakes for a crowd, keep the cooked pancakes warm in the oven at a low temperature while you finish cooking the rest.
- Try Different Flours: If you want to switch things up, consider mixing in other gluten-free flours like almond or coconut flour for added flavor and nutrition.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 5g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 0mg
