Did you know that buckwheat is actually a gluten-free grain? Don’t let the name deceive you! Buckwheat is actually a seed, so it’s a great option to use in your baking if you have celiac disease or are following a gluten-free lifestyle. Did you know that buckwheat is actually pretty high in protein? Carbohydrates are the main dietary component of buckwheat, but it also contains protein and various minerals and antioxidants. It also contains a good amount of fiber and resistant starch, which may improve the health of our gut microbiomes.

The nutritional value of buckwheat is considerably higher than many other grains. In about 100 grams of raw buckwheat, there are about 13.3 g of protein and 10 g of fiber. The unique and nutty flavor of buckwheat really makes these pancakes shine.

Recipe

Servings: 4 servings

Ingredients

• 1 cup buckwheat flour

• ½ cup almond flour

• ¼ cup coconut flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon cinnamon

• ¼ teaspoon salt

• 2 large eggs, at room temperature

• 1 tablespoon maple syrup, more to serve with the pancakes

• 1 ½ cups dairy free milk mixed with 1/2 tablespoon Apple Cider Vinegar or lemon juice (this makes a dairy free buttermilk)

• 2 tablespoons avocado oil or olive oil

• 1 teaspoon vanilla extract

How to

1. Preheat the oven to 200 F degrees to keep the pancakes warm before serving.

2. Sift together the buckwheat flour, almond flour, coconut flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Set aside.

3. Whisk together the eggs, maple syrup, “buttermilk”, and oil in a bowl in a large mixing bowl.

4. Add the flour mixture into the wet ingredients and mix until just incorporated. Do not overwork the batter.

5. Heat a griddle or a non-stick skillet over medium-high heat. Brush with oil. Using about a ¼ cup of the mix, portion 2 or 3 pancakes leaving a couple of inches around each pancake. Add your favorite add-ins at this step. Let cook for 2-3 minutes (or until the bubbles break through the pancakes) flip, and cook each pancake for another minute or until the edges are set. Repeat the same steps with the rest of the batter. Keep cooked pancakes warm in the oven.

6. When ready to serve, drizzle with maple syrup and some fresh berries.