These gluten-free buckwheat almond flour pancakes are fluffy, delicious and pack 15 grams of protein per serving.
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.
Buckwheat Almond Flour Pancakes
These gluten-free buckwheat almond flour pancakes are fluffy, delicious, and pack 15 grams of protein per serving.
Preheat a large skillet or griddle over medium-low heat and spray with cooking spray.
In a medium bowl mix together buckwheat flour, almond flour, baking powder, baking soda, and cinnamon.
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.
Pour mixture on to pan, using 1/4-cup batter for each pancake.
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.
Transfer the cooked pancakes to a plate and cover with foil to keep warm. Repeat the process with the remaining batter.
Serve with fresh fruit and maple syrup or your favorite pancake toppings.
For a variation, try adding chocolate chips or blueberries to your pancake batter.
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.
I love wandering the aisles at Trader Joe’s, unless I go on a Saturday or Sunday afternoon when it is pure chaos. Every time I go I seem to find at least one or two new products that I want to try, plus I always make sure to stock up on my long-time favorites. Here are some of the current products I love adding to my grocery cart.
Continue reading “Friday Favorites: Trader Joe’s”
What better way to celebrate that spring is finally here and warmer weather is on the horizon then by sharing a recipe for one of my favorite frozen treats?
Continue reading “Frozen Peanut Butter Banana Greek Yogurt Bites”
In case you missed Tuesday’s post, I shared some reasons you should consider bringing lunch to work, at least a few times a week, as well as some tips to help you get started.
I’m checking in today to share four of my favorite “bring to work” lunches that don’t require much effort to prep.
Cottage Cheese Avocado Toast
Continue reading “Friday Favorites: “Bring to Work” Lunch Ideas”
Everyone knows we celebrate Valentine’s Day in February, but did you know that it is also American Heart Month? This makes February a great month to start showing love for your heart. For years, heart disease has been the leading cause of death among both men and women in America. Annually, about 610,000 people die of heart disease in the U.S., accounting for about 1 in 4 deaths. The good news is that making lifestyle changes and seeking proper medical care can reduce heart disease risk. Continue reading “Celebrating American Heart Month”
In March, the Academy of Nutrition and Dietetics celebrates National Nutrition Month. I’ve been talking about launching a blog for almost a year, so this month seems like a fitting time to get the ball rolling. This year’s theme is “Savor the Flavor of Eating Right” which emphasizes the concept that you should think about how, when, why, and where you eat, not just what you eat. These are all important aspects of mindful eating, which encourages you to use your senses to help you choose foods that are both satisfying and nutritious. You should take the time to taste and enjoy what you are eating to develop a positive relationship with food. I believe this is a great message and work hard to practice mindful eating and encourage others to do so as well.
Continue reading “National Nutrition Month”