Almond Butter Buckwheat Pancakes

November 15, 2018 • 0 comments

A great gluten-free, healthy breakfast option! Buckwheat is the seed from a flowering fruit which means it does not contain gluten. It is a great source of plant protein, antioxidants, minerals, and soluble dietary fiber. The buckwheat flour produces a wonderfully, unexpectedly, fluffy pancake, with a rich, warm, earthy taste. The hint of almond in this recipe takes it to the next level making this my favourite gluten-free, dairy free, egg free pancake.

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 8-10 pancakes

Directions

INGREDIENTS

1-1/2 cups Jubilee Gluten-Free Baking Mix

2 eggs or (2 tablespoons ground flax combined with 6 tablespoons of hot water)
1-1/2 tbsp of lemon juice (or lime juice or apple cider vinegar)
1 cup milk (dairy or plant based)
3 tbsp of Jubilee Maple Syrup
1 heaped tbsp of almond butter (or peanut butter)
Optional: berries, chopped fruit, nuts, chocolate chips etc.

Preheat griddle or pan (we use cast iron to avoid the dangers of non-stick pans). In a large bowl add 1-1/2 cups of the Gluten-Free Baking Mix. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Ladle onto a greased pan. Flip when ready. As the first side of the pancake is cooking, push in berries, chopped fruit, or chocolate chips into the batter if using. Serve immediately. Any leftover pancakes can be refrigerated or frozen. They heat up nicely in a toaster.

by Angela Bakker