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–+ servings

Gluten Free Buckwheat Flaxseed Pancakes

Angelina
PRINT RECIPE
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Gluten Free
Servings 12 pancakes
Calories 240 kcal

Ingredients 

  • 1 1/2 cups buckwheat flour
  • 1 tbsp ground flaxseed
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp melted coconut oil
  • 1 egg separated
  • 1 1/2 cups milk *
  • 1 tsp vanilla

Instructions 

  • In a medium bowl, whisk buckwheat flour, flaxseed, baking powder, and salt.
  • Whisk in coconut oil, yolk and, milk
  • In a small bowl lightly beat egg white and vanilla. Gently fold into batter.
  • Heat a large skillet over medium heat. Lightly coat with coconut oil.
  • Pour 1/4 cup of batter into the hot skillet. Once the bubble that form on the edges on the pancake look dry (about 1-2 minutes), gently lift one side using a thin spatula. If it is golden brown, flip and cook on the other side for another 1-2 minutes.
  • Serve warm with pure maple syrup, fresh fruits, and a sprinkle of cinnamon!

Notes

* Nondairy milk can be substituted for regular milk.

Nutrition

Serving: 2pancakesCalories: 240kcalCarbohydrates: 32gProtein: 8gFat: 9gSaturated Fat: 6gCholesterol: 32mgSodium: 38mgFiber: 3gSugar: 2g
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