4 Ratings
  • 4 star values: 2
  • 5 star values: 2

Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.

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  • Fold blueberries and banana into the batter; stir gently to combine.

  • Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.

Cook's Notes:

You may use frozen blueberries in place of fresh ones.

Almond milk may be substituted for coconut milk.

You may grind buckwheat kernels instead of using buckwheat flour for a more chewy pancake.

Nutrition Facts

239 calories; 14.1 g total fat; 65 mg cholesterol; 257 mg sodium. 26.3 g carbohydrates; 5.6 g protein; Full Nutrition


Reviews (2)

Read All Reviews
4 Ratings
  • 4 star values: 2
  • 5 star values: 2