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Healthy Gluten Free Buckwheat Pancakes with Roasted Peaches - SO light and fluffy that you'll never believe they're healthy, gluten free and only 170 calories a serving!  The perfect spring or summer brunch! | #Foodfaithfitness | #Glutenfree #DairyFree #Healthy #Breakfast #Pancakes

Healthy Gluten Free Buckwheat Pancakes

These light and fluffy Healthy Gluten Free Buckwheat Pancakes are topped with sweet honey roasted peaches! The perfect spring or summer brunch that is dairy free!

Course Breakfast
Cuisine American
Keyword buckwheat, dairy free, gluten free, healthy, pancakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 16 8 Servings (2 pancakes and 4 peach slices per serving)
Calories 170 kcal
Author Tate

Ingredients

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

Instructions

  1. Preheat your oven to 450 degrees.
  2. Pit your peaches and cut them into halves. Then, cut each half into quarters (so you end up with 32 slices)

  3. 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.

  4. Sprinkle with coconut sugar and pop into the oven for about 25 minutes, until the peaches are tender.

  5. 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!

  6. Take out, and let cool.
  7. 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. 

  8. In a large sized bowl, beat together the yogurt, almond milk, coconut sugar and egg yolks. Set aside

  9. In a medium bowl, mix the buckwheat flour, baking powder, salt, cinnamon and toasted almonds.

  10. 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! 

  11. Slowly add the flour mixture into the yogurt mixture and mix until combined.

  12. Gentle fold in the beaten egg whites, and mix until the batter is just moistened.
  13. 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.

  14. Serve immediately, topped with honey roasted peaches. 

  15. DEVOUR!

Recipe Notes

*as with all gluten free baking, please weigh your flour to ensure results!