Gluten-Free, Healthy Buttermilk Buckwheat Pancakes
As we age, it’s often helpful to redefine our treats in order to maintain a healthy weight while also enjoying foods that taste great. These pancakes are one of our favorite treats and we’ll often make them once a week.
I can’t imagine eating a pancake in a restaurant after having these. There’s no sugar in them, they taste amazing and they’re way healthier than anything you can get out.
If you don’t want to buy three different flours for this recipe, you can eliminate the brown rice flour and use 1/2 cup of the white rice flour with the buckwheat flour instead. The white rice flour is very light and adds a nice contrast to the buckwheat.
Ingredients:
1/2 cup buckwheat flour
1/4 cup white rice flour
1/4 cup brown rice flour
1 TBSP Teff (optional - gives the pancakes a slightly crispy texture)
1 TBSP flaxseed meal or hemp hearts (optional - adds healthy fats that you don’t taste)
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
1 tsp olive oil
1/2 - 1 cup almond milk (or milk of your choice, depending on how thin / thick you like your pancakes)
1 banana & 1 cup blueberries (optional, you can add any fruit of your choice or leave the pancakes plain)
Directions:
Preheat a griddle to 325 degrees.
Mix all dry ingredients together.
In a separate bowl, beat egg and combine all wet ingredients, except for the milk.
Add dry ingredients to wet and stir until batter is mixed. Your batter will be thick…add milk until you have the desired consistency for thin or thick pancakes.
If using fruit, cut into small pieces and add to your batter.
Lightly grease your griddle with butter or olive oil spray and pour out pancake batter into desired size cakes.
Cook for approximately 2 - 4 minutes per side (depending on size and thickness) or until pancakes are lightly brown on each side.
Remove from griddle and serve immediately with additional fruit, real maple syrup or your favorite topping.
*This recipe makes approximately 3 servings, which of course we do eat in 2 servings because they’re too good to stop eating and save for later.
If you’re trying to be a bit more conscious about serving size, cut the flour and buttermilk down to 1/3 of a cup each. You can keep all other ingredients the same but you’ll need to add less milk.
