Allergen-free Buckwheat Pancakes Recipe
Pancakes are probably the gluten-free delicacy I have experimented with the most. They are SO easy and from my experience, difficult to mess up. So many flour combinations and egg-substitutions make perfectly scrumptious pancakes. I feel like I hit the lottery every time I find a new one. And...tonight I found one, so I'm sharing. I should probably share some of my old favorite combos too.... Enjoy!
Ingredients
- Buckwheat flour - 3/4 cup
- Almond flour - 1/2 cup
- Baking soda - 1/2 tsp.
- Baking powder - 1/2 tsp.
- Salt - 1/2 tsp.
- Applesauce (unsweetened) - 1/2 cup
- Vanilla Extract (Spice Islands) - 1/2 tsp.
- Water - 3/4 to 1 cup (or 1/2 coconut milk, 1/2 water)
- Oil for pan - 1tbsp. (I use coconut)
Directions
- Mix dry ingredients, then add a little water, then all other wet ingredients. Add water until you like the consistency and cook in a griddle like regular pancakes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 2 servings | |
| Calories 151 | |
| Calories from Fat 12 | 8% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1216mg | 51% |
| Potassium 260mg | 7% |
| Total Carbs 31.77g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.17g | 1% |
| Protein 5.68g | 9% |
