These gluten-free pancakes were filling, mostly healthy (especially compared to regular wheat-flour pancakes), and tasty! Feel free to swap the spices I used with your favorite flavors. Have fun and enjoy.
Recipe:
Soak 1 cup buckwheat in water overnight and cover. Discard water and rinse thoroughly and place buckwheat in blender with the following ingredients:
– 1 cup filtered water
– powdered ginger (1/4 tsp or to taste)
– powdered cinnamon (1/2 tsp or to taste)
– sea salt (1/2 tsp)
– vanilla extract (1/2 tsp or to taste)
Blend until a batter consistency forms. Heat 1 tbsp organic extra virgin coconut oil (or butter) in pan/griddle and pour batter into pancake shapes any size you’d like. While batter is still uncooked, add some blueberries to each cake as well as unsweetened coconut flakes. Cook until batter is thoroughly cooked (not runny inside). Take off heat, plate and add butter, maple syrup or both if you’d like. Top with a spoonful of almond butter for some extra nutrients if you desire. Hope you enjoy!
Buckwheat is not related to wheat though it shares the same name. According to www.celiac.com buckwheat is gluten-free and safe for celiacs.
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Mike is a holistic nutritionist that helps people feel more optimistic about their health and wellness through changes in diet and lifestyle shifts.
He has authored posts and articles featured on MarthaStewart.com, today.com, and iVillage.com.