Sugar free/Gluten free Buckwheat Pancakes
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sugar free/Gluten free Buckwheat Pancakes calories by ingredient
Introduction
This is a recipe I cam up with after being inspired by about 6 others while on the strict level of my Candida Diet. Tastes great with greek yogurt topping mixed with a little cinnamon and vanilla - Yum! This is a recipe I cam up with after being inspired by about 6 others while on the strict level of my Candida Diet. Tastes great with greek yogurt topping mixed with a little cinnamon and vanilla - Yum!Number of Servings: 8
Ingredients
-
2 Cups Buckwheat Flour
2 Tbsp Ground Flaxmeal
Cinnamon & Stevia to taste
1/2 tsp Baking Soda
1 1/2 tsp Aluminum-free Baking Powder
Salt
2 Cups Unsweetened Almond Milk
2 Eggs
2 Tbsp Coconut Oil, and more for cooking
Tips
This recipe can easily be cut in half, since I've actually listed my double version so they are easy to make ahead of time, refrigerate and warm up as needed.
Adding Coconut Oil to the mix: Best to mix in melted oil last after all other ingredients have been mixed so it doesn't solidify when it makes contact with cold ingredients.
Directions
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.