If you are looking for a nutritious and gluten free pancake recipe, look no further… these Almond Butter and Jelly Buckwheat Pancakes are just for you!
Did you know that buckwheat flour is high in fiber, and lower in carbs compared to regular flour? This makes them better for stabilizing or reducing blood sugar levels!
Buckwheat flour also makes for a great breakfast option due to its impressive nutritional profile. The edible portion of buckwheat is the seeds of the plant which are rich in protein, insoluble fiber, and important minerals like copper, zinc, and manganese. Another reason to use this flour in place of white bleached flour.
The ingredients you will need to make this recipe are the following:
- Buckwheat flour
- Baking soda
- Aluminum Free Baking powder
- cinnamon
- dairy free milk, unsweetened, at room temperature
- apple cider vinegar or any vinegar or lemon
- pure maple syrup or any liquid sweetener
- vanilla extract
- refined coconut oil, or unsweetened applesauce for oil free
Toppings:
- Natural almond butter
- Organic jam of choice
- Fresh berries
- Raw nuts
I can not wait for you give this recipe a try. When you do, be sure to comment below and tell me how they turned out, or share and tag me on Instagram at #healthymommamanda.
Recipe:
Ingredients:
- 1 1/2 cups Buckwheat flour
- 1/4 teaspoon Baking soda
- 1 teaspoon Aluminum Free Baking powder
- 1 tsp cinnamon
- 1 1/2 cup dairy free milk, unsweetened, at room temperature
- 2 teaspoon apple cider vinegar or any vinegar or lemon
- 2 tablespoons pure maple syrup or any liquid sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon refined coconut oil, melted, or unsweetened applesauce for oil free
Toppings:
- Natural almond butter
- Organic jam of choice
- Fresh berries
- Raw nuts
Instructions:
- In a mixing bowl, whisk together dairy free milk, vinegar, syrup, vanilla and oil. Set aside.
- In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, baking soda, baking powder, cinnamon.
- Make a well in the center and pour the liquid ingredients in the middle. Whisk until it forms a smooth, slightly thick batter with no lumps.
- Warm a pancake griddle or pan with a little coconut oil or butter. Pour 1/4 cup of batter onto the warm oiled griddle, use the back of a spoon if needed to spread batter into a lovely round shape pancake.
- Cook until bubbles forms on top and sides are set and dry – about 2 minutes, then flip.
- Top with almond butter and jam with a side of fresh fruit!