It’s Monday morning. Your alarm goes off and you have to get out of bed.
You could be a grumpy pants about it. Or you could make this recipe for buckwheat pancakes…and then proceed to have the greatest day ever.
Nothing, that’s what.
You know what else? These gluten free pancakes are higher in protein and fiber than your run of the mill pancakes. Liiiike, they will keep your stomach happily full until lunch time guys! MAYBE EVEN LONGER.
Buckwheat Pancakes FAQ
YES! Buckwheat is VRY VRY healthy! It’s high in both protein and fiber and supports heart health and digestive disorders since it helps with regularity. If you know what I mean ?It’s SO packed with nutrition, amino acids, vitamins, minerals and antioxidants that some people even call buckwheat a superfood! With all those super-duper qualities, You could basically give these healthy gluten free buckwheat pancakes a cape. It’s practically a superhero.
Since buckwheat is loaded to the MAX with so much goodness as outlined above, using it to make pancakes is such a good idea! They would be considered better for you than regular pancakes, as buckwheat flour is more nutrient dense than all purpose flour!
Buckwheat is a nutrient-dense and gluten free seed (not a whole grain like most people think) that is typically eaten in Asian countries, and is getting popular over here. It’s got this deep, nutty, rich flavor that I have yet to find in any other flour. Additionally, buckwheat makes VRY VRY light and airy baked goods such as this buckwheat pancake recipe!
YES! Although buckwheat does have the word “wheat” in it, it is totally gluten free and has no association with wheat grain. It doesn’t even belong to the grass family like wheat grain does!
Unlike fluffy cottage cheese pancakes or coconut flour pancakes, these pancakes use buckwheat flour to make! Forgo your all purpose and whole wheat flour and replace it with a unique, nutty and delicious flour that results in darker pancakes that are SUPER light and airy! Here’s what you’ll need to get started on your buckwheat pancake mix:
- Slivered Almonds
- Dairy Free Vanilla Yogurt
- Vanilla Almond Milk
- Coconut Sugar
- Buckwheat Flour
- Baking Powder
How to make Vegan Buckwheat Pancakes
Toast the almonds in a preheated oven until they are lightly golden brown. Remove them from the oven, crush them up a bit and set them aside.
In a large bowl, mix together the yogurt, almond milk, coconut sugar and egg yolks until smooth. In a separate bowl, mix together the dry ingredients until well combined.
In a separate medium sized bowl, beat the egg whites until they form stiff peaks.
Mix the dry ingredients into the wet ingredients until everything is well incorporated. Carefully fold in the egg whites until just incorporated.
Cook the pancakes over medium heat by dropping batter into the pan. When it bubbles, flip the pancake!
Top with peaches or as desired, then DEVOUR!
This recipe calls for delicious roasted peaches to finish them off, however I encourage you to get creative with toppings! A big dollop of whipped cream or coconut cream along with some fresh fruit would be delicious on these pancakes, or you can get fancy and add some cheesecake filling from my gluten free brownie recipe with some sliced strawberries! Another tasty topping idea would be to add some cinnamon drizzle frosting from my easy cinnamon roll keto protein pancakes.
How to freeze Pancakes
To freeze these delicious pancakes for another morning, I recommend placing pancakes in groups of 2 in small ziploc bags, then tossing the small bags into a large freezer safe bag. This way, you can pull out a serving size easily and reheat to enjoy as needed! If you freeze them all in the same bag, they will stick together and you will have to thaw them all at once.
For the peaches:
- 4 Peaches pitted and sliced into quarters
- 2 Tbsp Coconut sugar
- 1 Tbsp Honey
For the pancakes:
- 1/4 Cup Slivered almonds
- 1/2 Cup Dairy-free vanilla yogurt (or dairy)
- 1/2 Cup Unsweetened vanilla almond milk
- 1/4 Cup Coconut sugar
- 3 Eggs separated
- 3/4 cup Buckwheat Flour (115g)*
- 3/4 tsp Baking Powder
- 1/8 tsp Salt
- 3/4 tsp Cinnamon
- Preheat your oven to 450 degrees.
- Pit your peaches and cut them into halves. Then, cut each half into quarters (so you end up with 32 slices)
- Place the peaches, cut side down, in a large greased baking dish, so that they slices are nice and cozy and close together in a single layer.
- Sprinkle with coconut sugar and pop into the oven for about 25 minutes, until the peaches are tender.
- Once tender, Take the peaches out and drizzle with 1 Tbsp honey. Then, turn your oven to HIGH BROIL, and broil until the peaches just begin to caramelize. Watch them closely as they burn fast!
- Take out, and let cool.
- Preheat an oven to 400 degrees, and toast the almond slices until lightly golden. About 5-7 minutes. Crush them up a little bit and set aside.
- In a large sized bowl, beat together the yogurt, almond milk, coconut sugar and egg yolks. Set aside
- In a medium bowl, mix the buckwheat flour, baking powder, salt, cinnamon and toasted almonds.
- In a separate medium sized bowl, beat the 3 egg whites on HIGH with an electric hand mixer, until stiff peaks form. About 3-4 minutes. Make sure to clean the beaters really well before doing this, or the egg whites won’t fluff up!
- Slowly add the flour mixture into the yogurt mixture and mix until combined.
- Gentle fold in the beaten egg whites, and mix until the batter is just moistened.
- Heat a griddle to medium heat. Use 1/4 cup scoops to cook the pancakes until the underside is golden and the top begins to bubble, about 3-4 minutes. Flip once and repeat. Make sure you stir the batter in the bowl as you cook, as the egg whites will start to deflate and water it down.
- Serve immediately, topped with honey roasted peaches.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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