Sugar free/Gluten free Buckwheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups Buckwheat Flour2 Tbsp Ground FlaxmealCinnamon & Stevia to taste1/2 tsp Baking Soda1 1/2 tsp Aluminum-free Baking PowderSalt2 Cups Unsweetened Almond Milk2 Eggs2 Tbsp Coconut Oil, and more for cooking
It's best to get all ingredients as close to room temperature as possible, but if in a hurry, this doesn't effect the outcome much.
Add all Dry Ingredients to a large bowl and mix thoroughly.
In a medium bowl, whisk eggs vigorously, as long as you can to kind of fluff them up.
Add milk to eggs and whisk again.
Add the egg mixture to the dry mix, combine thoroughly.
Lastly, melt 2 Tbsp of coconut oil and add to the pancake mix, making sure it is incorporated quickly so it doesn't solidify when it comes in contact with cooler temperature items in your mix.
Add just enough coconut oil to whatever pan you are using to make pancakes over medium heat.
Pour mix into desired size. They are ready to flip once they have bubbled and are no longer glossy but more of a matte finish. Cook another minute once flipped and serve. Continue until batter is all used up, being sure to apply a little coconut oil to the pan between each one.
Enjoy with traditional butter and syrup or experiment with spices, alternate sugars, and yogurt.
Serving Size: makes 8 6" diameter servings
Number of Servings: 8
Recipe submitted by SparkPeople user LTMAJOT84.
Add all Dry Ingredients to a large bowl and mix thoroughly.
In a medium bowl, whisk eggs vigorously, as long as you can to kind of fluff them up.
Add milk to eggs and whisk again.
Add the egg mixture to the dry mix, combine thoroughly.
Lastly, melt 2 Tbsp of coconut oil and add to the pancake mix, making sure it is incorporated quickly so it doesn't solidify when it comes in contact with cooler temperature items in your mix.
Add just enough coconut oil to whatever pan you are using to make pancakes over medium heat.
Pour mix into desired size. They are ready to flip once they have bubbled and are no longer glossy but more of a matte finish. Cook another minute once flipped and serve. Continue until batter is all used up, being sure to apply a little coconut oil to the pan between each one.
Enjoy with traditional butter and syrup or experiment with spices, alternate sugars, and yogurt.
Serving Size: makes 8 6" diameter servings
Number of Servings: 8
Recipe submitted by SparkPeople user LTMAJOT84.
Nutritional Info Amount Per Serving
- Calories: 167.0
- Total Fat: 7.0 g
- Cholesterol: 46.2 mg
- Sodium: 523.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 5.2 g
- Protein: 6.2 g
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