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Recipe

Healthy Gluten-Free Buckwheat Pancakes With Roasted Peaches

4.80 from 5 votes
Serves: 8
Healthy gluten-free buckwheat pancakes with roasted peaches, cream, and syrup.
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes

Ingredients

For The Peaches:

  • 4 peaches pitted and sliced into quarters
  • 2 tablespoons coconut sugar
  • 1 tablespoon 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 115 grams
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 teaspoon cinnamon

Instructions

  • Preheat your oven to 450℉.
  • Pit your peaches and cut them into halves. Then, cut each half into quarters (so you end up with 32 slices).
    Cutting peaches in half for healthy gluten-free buckwheat pancakes.
  • Place the peaches, cut side down, in a large greased baking dish so that the slices are close together in a single layer.
    Placing peach slices, cut side down, in a baking dish for the Healthy Gluten-Free Buckwheat Pancakes With Roasted Peaches.
  • Sprinkle with coconut sugar and pop into the oven for about 25 minutes, or until the peaches are tender.
    Sprinkling peaches with coconut sugar for healthy gluten-free buckwheat pancakes.
  • Once tender, take the peaches out and drizzle with 1 tablespoon of honey. Then, turn your oven to high broil, and broil until the peaches just begin to caramelize. Watch them closely as they burn fast.
    Caramelizing peaches for healthy gluten-free buckwheat pancakes.
  • Take peaches out and let cool.
  • Preheat an oven to 400℉, and toast the almond slivers until lightly golden, about 5 to 7 minutes. Crush them up a little bit and set aside.
    Crushing toasted almond slivers for healthy gluten-free buckwheat pancakes.
  • In a large bowl, beat together the yogurt, almond milk, coconut sugar, and egg yolks. Set aside.
    Beating yogurt, almond milk, coconut sugar, and egg yolks for healthy buckwheat pancakes.
  • In a medium bowl, mix the buckwheat flour, baking powder, salt, cinnamon, and toasted almonds.
    Ingredients for healthy gluten-free buckwheat pancakes being mixed in a bowl.
  • In a separate, medium-sized bowl, beat the egg whites on high with an electric hand mixer, until stiff peaks form, about 3 to 4 minutes.
    Beating egg whites with an electric hand mixer until stiff peaks form for buckwheat pancakes.
  • Slowly add the flour mixture into the yogurt mixture, and mix until combined.
    Adding buckwheat flour to the wet mixture for gluten-free pancakes.
  • Gently fold in the beaten egg whites, and mix until the batter is just moistened.
    Folding egg whites into buckwheat pancake batter with a spatula.
  • Heat a griddle to medium heat. Pour 1/4 cup scoops of the mixture onto the griddle and cook the pancakes until the underside is golden and the top begins to bubble, about 3 to 4 minutes. Flip once and give the other side an additional 3 to 4 minutes. Make sure you stir the batter in the bowl every so often, as the egg whites will start to deflate.
    Flipping gluten-free buckwheat pancakes on a griddle as they bubble.
  • Serve immediately, topped with honey roasted peaches. 
    Gluten-free buckwheat pancakes topped with roasted peaches and syrup.
  • DEVOUR!
    A forkful of gluten-free buckwheat pancakes and roasted peaches.

Nutrition Info:

Calories: 150kcal (8%) Carbohydrates: 26g (9%) Protein: 5g (10%) Fat: 4g (6%) Saturated Fat: 1g (6%) Sodium: 107mg (5%) Fiber: 3g (13%) Sugar: 14g (16%)

Nutrition Disclaimer

Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.

Author: Taylor Kiser
Course:Breakfast
Cuisine:American
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