Buckwheat Almond Flour Pancakes

These gluten-free buckwheat almond flour pancakes are fluffy, delicious and pack 15 grams of protein per serving.

Pancakes

A little over five years ago my dad was diagnosed with celiac disease, and my mom also follows a gluten-free diet. Both my parents are constantly searching for gluten-free options that are both tasty and nutritious, which is how my dad discovered buckwheat flour. My dad first introduced me to buckwheat flour when he made me a batch of buckwheat pancakes during one of my trips home several years ago.

Now it has become a tradition for my dad to make buckwheat pancakes for breakfast at least one morning while I am visiting. He enjoys making them so much that I even gave him an electric griddle for Father’s Day to make it easier to cook the pancakes. He simply follows the recipe on the back of the buckwheat flour package to make his pancakes.

While I really enjoy eating my dad’s version of buckwheat pancakes, I wanted to create my own buckwheat pancake recipe.  I opted to use a combination of almond flour and buckwheat flour, and I added Siggi’s 0% vanilla yogurt to my batter for a boost of protein and calcium. The result is pancakes that are light, fluffy, and slightly sweet with a hint of vanilla.

These pancakes are totally boyfriend approved. I have made these pancakes several times now, and we agree that they are going to become a part of our regular weekend pancake eating tradition.

Print Recipe
Buckwheat Almond Flour Pancakes
These gluten-free buckwheat almond flour pancakes are fluffy, delicious, and pack 15 grams of protein per serving.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
(3 pancakes per serving)
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
(3 pancakes per serving)
Ingredients
Instructions
  1. Preheat a large skillet or griddle over medium-low heat and spray with cooking spray.
  2. In a medium bowl mix together buckwheat flour, almond flour, baking powder, baking soda, and cinnamon.
  3. Add remaining ingredients and mix until just combined. It's okay if there are still some small lumps remaining. The batter should be thick, but pourable. Feel free to add more milk or buckwheat flour to create your desired consistency.
  4. Pour mixture on to pan, using 1/4-cup batter for each pancake.
  5. Cook pancakes for 2-3 minutes until small bubbles form on the surface. Flip and cook pancakes for another 1-2 minutes, until golden brown.
  6. Transfer the cooked pancakes to a plate and cover with foil to keep warm. Repeat the process with the remaining batter.
  7. Serve with fresh fruit and maple syrup or your favorite pancake toppings.
Recipe Notes

For a variation, try adding chocolate chips or blueberries to your pancake batter.

 

 

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NUTRITIONAL INFORMATION

Per serving (3 pancakes):
Calories: 271, Total Fat: 12g, Saturated Fat: 3g, Sodium 250mg, Potassium: 162mg, Total Carbohydrate: 25g, Fiber: 5.5g, Sugars: 10g, Protein: 15.5g

 

If you give this recipe a try, let me know in the comments section how it turned out for you or share a photo on Instagram with the hashtag #thedevoteddietitian.

Friday Favorites: Five Healthy Lifestyle Favorites From This Week

This week has been a busy one, and boy am I glad it’s finally Friday! I feel like this week has flown by, and I’ve got a pretty busy weekend ahead. Looking forward to quality time catching up with lots of friends this weekend, but hopefully I’ll also find some time to tackle my super long to-do list. Anyway, here are some of my healthy lifestyle favorites from this past week.

Continue reading “Friday Favorites: Five Healthy Lifestyle Favorites From This Week”

Papaya Mango Salsa

A few weeks ago I was shopping in the produce section at Whole Foods unsuccessfully looking for a ripe pineapple when I stumbled upon a sign that advertised a sale on papayas. Since I didn’t have any luck finding a good pineapple, I decided to take advantage of the sale on papayas. I’d eaten papaya several times in the past but had never purchased a whole one from the store. The decision to buy a papaya instead was an easy one for me. Not only would a papaya still help me channel the tropics, it also provides a variety of nutrients including vitamin C, beta-carotene, folate, and fiber. Continue reading “Papaya Mango Salsa”

Date Night and a Ten Mile Run

This weekend was another pretty low key weekend, which as I said on Friday was just what I was hoping for after a long week.

After work on Friday, I met up with my friend Alison for an early dinner at Sweetgreen, my all time favorite salad place in the DC area.  Alison is one of my best friends from college who also happens to live in the area. She actually introduced me to Sweetgreen way back in 2012, before I even moved here. I haven’t seen her in over a month, so it was great to have the opportunity to catch up over delicious salads. Continue reading “Date Night and a Ten Mile Run”

Friday Favorites: Freezer Staples

Happy Friday and Happy St. Patrick’s Day everyone! Whew, I don’t know about you, but boy am I glad we finally made it to Friday. Between recovering from DST on Sunday and the snow on Tuesday, I’ve felt exhausted all week. I have a few plans on the agenda for the weekend, but I am definitely looking forward to spending some quality time with the boyfriend relaxing on the couch.

For this week’s edition of Friday favorites, I am sharing a few of my favorite healthy freezer staples. Consider grabbing a few of these at the grocery store this weekend to help build a well stocked freezer.

Vegetables

If you open my freezer at any given time, you’ll find several bags of frozen vegetables. They are typically picked and frozen at the peak of the season, retaining maximum flavor and nutrient content. Broccoli, cauliflower, spinach, and carrots are among my favorites to keep on hand because they tend to retain the most crunch when reheated. I’m a big fan of the steam-in-a-bag options because they can go from freezer to plate in less than five minutes. Be sure to choose plain vegetables with no added sauces or breading for the best nutritional value. Frozen vegetables make a great addition to whole wheat pasta dishes or soups. Continue reading “Friday Favorites: Freezer Staples”