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Buckwheat and Nut Pancakes (gluten-free, dairy-free, sugar-free)

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Ingredients

Adjust Servings:
Сухие ингредиенты:
250 г Buckwheat flour
150 г Almond grounded или фундук
50 г Tapioca starch
1/2 чл Salt
1,5 чл Baking powder
3/4 чл Baking soda
Жидкие ингредиенты:
2 шт Egg
400 ml Almond milk или другое растительное
3 ст л Ghee или коксовое/оливковое/авокадо

Buckwheat and Nut Pancakes (gluten-free, dairy-free, sugar-free)

  • 25 min
  • Serves 6
  • Easy

Ingredients

  • Сухие ингредиенты:

  • Жидкие ингредиенты:

Directions

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Fluffy and crumbly pancakes made from buckwheat flour and ground nuts are a healthy and delicious breakfast option. The ground nuts make the texture of the pancakes crumbly and light, and the buckwheat flour makes them soft. 

The pancakes turn out to be more “bread-like” when compared to wheat pancakes, and I recommend serving them with some sort of “moist” topping. For example, I serve pancakes with coconut yogurt and berries. This is a “sweet” version (in quotes because I don’t add sugar to the batter). Or they can be served with cream cheese, salted salmon and herbs, which is the unsweetened version.

You can also add some sugar to the batter if you want a sweet version.

Bon Appétit!

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Steps

1
Done

Mix all dry ingredients in one bowl with a whisk until smooth.
In another bowl, mix first the eggs with a fork until smooth, then add the almond milk. Melt the ghee butter and let it cool slightly.
Add the wet ingredients to the dry ingredients and mix them well until you get a medium-thick pancake batter.
Fry them like regular pancakes in a well heated pan over medium heat.
Serve the pancakes with coconut yogurt and berries or maple syrup. Unsweetened pancakes can be served with cream cheese and salmon.

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