Buckwheat Pancakes

30 min · Easy · Serves 4

340 kcal per serving · 8g protein

Gluten-free pancakes with a delicious nutty flavor, served with maple syrup and berries.

Ingredients

• 160 g Buckwheat flour, spooned and leveled
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Cinnamon
• 0.3 tsp Nutmeg
• 0.3 tsp Sea salt
• 240 ml Unsweetened almond milk
• Large eggs × 2
• 60 ml Maple syrup
• 2 tbsp Avocado oil
• 1 tbsp Apple cider vinegar
• 1 tsp Vanilla extract
• 240 ml Strawberry Compote, for serving

Method

1. Whisk dry

   

   In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

2. Whisk wet & combine

   

   In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.

3. Heat a nonstick skillet

   

   Heat a nonstick skillet to medium-low heat and brush lightly with oil.

4. Use an 80ml scoop

   

   Use an 80ml scoop to pour the batter into the skillet.

5. Cook the pancakes

   

   Cook the pancakes for 1 1/2 to 2 minutes per side, or until puffed and cooked through, reducing the heat to low if the pancakes are browning too quickly.

6. Serve

   

   Serve with maple syrup and strawberry compote.