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.
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