Gluten Free and Maple Sweetened Buckwheat Pancakes
Serves 1215 mins prep25 mins cook
These gluten free buckwheat pancakes are sweetened with maple syrup and made with buckwheat and almond flours. Ready in less than an hour, they are a healthier alternative to pancakes made with granulated sugar and all-purpose flour.
0 servings
What you need
Instructions
1 Pre-heat the oven to 200 F degrees. Lightly spray a baking sheet with oil. Set it aside. 2 Sift together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Set aside. 3 Whisk together the eggs, maple syrup, buttermilk, and oil in a bowl in a large mixing bowl. 4 Add in the flour mixture into the wet ingredients and mix until just incorporated. Do not overwork the batter. Fold in the pecans and cranberries. 5 Heat a griddle or a 12-inch non-stick skillet over medium-high heat. Brush with oil. Using a ladle (or a ¼ cup measure), portion 2 or 3 pancakes leaving a couple of inches around each pancake. Let it cook for 2-3 minutes (or until the bubbles break through the pancakes, flip, and cook each pancake for another minute or until the edges are set. Repeat the same steps with the rest of the batter.Keep cooked pancakes warm in the oven. 6 When ready to serve, garnish with pecans and drizzle with maple syrup.View original recipe