Healthy Gluten Free Buckwheat Pancakes
Light and fluffy Healthy Gluten Free Buckwheat Pancakes topped with honey roasted peaches! The perfect spring or summer dairy free brunch!
Servings 16 8 Servings (2 pancakes and 4 peach slices per serving)
Calories 170kcal
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
- 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.
- DEVOUR!
Video
Notes
*as with all gluten free baking, please weigh your flour to ensure results!
Nutrition
Calories: 170kcal | Carbohydrates: 27.5g | Protein: 6.1g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.8g | Cholesterol: 69mg | Sodium: 58mg | Potassium: 213mg | Fiber: 3.9g | Sugar: 17.9g | Vitamin A: 375IU | Vitamin C: 4.5mg | Calcium: 43mg | Iron: 1mg