Gluten-Free, Sugar-Free, Healthy Buckwheat Pancakes
The Best Vegan, Gluten-Free, Kid-Friendly healthiest pancakes
These are by far the healthiest, cleanest and also very delicious pancakes I’ve ever had. I use soaked buckwheat groats which is even better than straight buckwheat flour because soaking removes some of the phytic acid found in all grains and legumes, and makes nutrients a lot more bio-available! And, not to mention, buckwheat is loaded with nutrients and is gluten-free.
I make a huge batch of these pancakes and freeze them. In the mornings, I just pop them in the oven and voila, breakfast is ready!
Ingredients
1C dry, raw buckwheat*
1C milk (nut milk, coconut milk or dairy all work great)
3 tbs Grinded flax seeds
1 ripe banana
0.5 tsp baking soda
0.5 tsp baking powder
pinch of salt
1 tbs of melted coconut oil (optional)
Sweetener of choice (Optional**): honey or maple syrup
*Please make sure to use the raw, greenish buckwheat groats and not the brownish roasted ones!!
**I don’t add sweeteners to these, except banana and love it the way it is. Both of my kids love it the way it is too. If anything, we would add sweetener to the pancakes once we start eating them. For example, I love these with almond butter and thin slices of apples and my girls like it with almond butter and a bit of honey on top. But if you have sweet tooth, go ahead and add a sweetener.
Instructions
1. Thoroughly wash and soak the buckwheat for at least an hour. Soaking removes some of the bad phytic acid and makes nutrients more bio-available.
2. Drain and thoroughly wash the buckwheat again.
3. In the food processor or blender, combine all the ingredients and blend until smooth.
4. Let sit for 5 minutes for flax seeds to absorb some moisture and thicken the batter.
5. On the frying pan, scoop the desired amount of batter for each pancake and fry for about 2-3 minutes on each side, medium heat
6. Transfer onto a plate and let cool.
Serve with nut butter, fruit, berries or yogurt. I love it with almond butter and thins slices of apples on top.
Store in the fridge for 4 days or freeze for up to a month.
Here is another great, blueberry flavoured version:
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