A Healthier Pancake (Gluten & Dairy free)

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A frequent weekend tradition for me growing up was my Dad’s pancakes. This was special because not only was it a rare occurrence for my father to actually cook, it was also one of my favorite breakfasts and a celebration of the weekend.

Pancakes are still one of my favorite breakfasts, so it was one of the first things I ‘healthified’ – by replacing the white flour with buckwheat flour (which is whole grain) and the milk with almond or rice milk. If I am avoiding eggs or don’t have any, I substitute them with flax or chia seeds.

INGREDIENTS

Combine the following dry ingredients: 

1.5 cups buckwheat flour or a mixed with other gluten-free flours like teff, chestnut, rice flour

1 tsp brown sugar 

1 tbsp baking powder

1/2 tsp salt

Combine the following wet ingredients: 

1 egg (or you can substitute eggs with 1 tbsp of ground flax seed or chia seeds with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes)

2 tbsp olive  or coconut oil

1.5 cups milk of your choice

Combine dry & wet ingredients together, then heat some coconut oil in a frying pan and pour batter into pan. Flip over when side is cooked.

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4 Comments

  • Desiree on Jan 17, 2015 Reply

    Are there any substite gf flours for buckwheat? My body doesn’t like it either…:/

    • Hiba on Jan 17, 2015 Reply

      Desiree, you can try any GF flour, I have tried teff and rice flour and both worked well. You can also use a mix of flours!

  • The Nia girl on Feb 17, 2014 Reply

    I love buckwheat pancakes, I add banana chunks in the mixture too 😉

  • Enrico on Aug 19, 2013 Reply

    Those pancakes are really good!

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