Hello friends! I can’t tell you all how much I adore pancakes for breakfast. These buckwheat pancakes are so fluffy and delicious that you won’t miss the gluten! The buckwheat adds a subtle nuttiness to the pancakes while keeping them nut-free!
I used to make protein pancakes all the time but ever since I decided to cut back on the protein powder I’ve been looking for the perfect recipe to replace it.
I’ve come across many gluten-free recipes that call for alternative flours but almond flour ends up being too “nutty” for my liking and oat flour ends up being too dense most of the time. I have attempted using coconut flour but then they fall apart easily. I finally came across the perfect solution to my troubles when I found Buckwheat flour!
Buckwheat flour benefits
Buckwheat flour is full of nutritional benefits including a full amino acid profile. So yes it’s full of protein but isn’t as high fat as almond flour would otherwise be. Perfect alternative right?
I have yet to experiment with it further but if you’ve got any good recipes using this flour please let me know!
Buckwheat flour pancake recipe
- 1/2 cup buckwheat flour
- 1 banana mashed (or sub 1 egg)
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup milk of choice
- Combine all the ingredients until a smooth batter forms.
- Heat a frying pan on med-low heat. Pour a 1/4 cup of batter onto the pan. Flip when bubbles form on the top and the pancake is dry along the edges. Cook until the other side is golden brown.
- Eat with fruit and syrup
Love gluten-free pancakes? Try my coconut flour pancake recipe!
Follow and interact with me on Instagram, Bloglovin’, Yummly, Twitter and Pintrest!
Lovely pancake recipe! Buckwheat is actually one of my favorite flours to use 🙂
Right? It’s so amazing! And omg your chocolate roasted kabocha? SO good I just tried it the other day!