This morning I woke up and was in the mood for my homemade good old fashioned buckwheat pancakes.  And what better way to celebrate National Pancake Day today than to create a fabulous gluten-free, dairy-free pancake breakfast?  These unique pancakes are packed with flax seeds, avocado and a deliciously healthy  grain, buckwheat.


Ingredients

  • 1 1/2 cups buckwheat flour
  • 3 1/4 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. stevia
  • 1 1/3 cup rice milk
  • 1 egg (or egg substitute)
  • 4 Tbsp. ripe avocado, mashed
  • 2 Tbsp. flax seeds
  • 1 tsp. cinnamon
  • Topping: Agave Nectar and fresh fruit

Directions

  • In a large bowl, sift together buckwheat flour, baking powder, salt and stevia.  Create a well in the center and pour in rice milk, egg and mashed avocado; mix until smooth.
  • Add cinnamon and flax seed; mix well.
  • Heat a griddle or frying pan sprayed with nonstick cooking spray over medium heat. Pour batter onto the griddle; cook until lightly brown and flip to ensure pancakes are fully cooked.
  • Serve hot with a drizzle of agave nectar and fresh fruit.
  • Enjoy!p

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6 comments

  1. Shouldn’t the flax seeds be ground into a meal? My recipe for buckwheat pancakes consists of three quarter part buckwheat flour to one quarter part of a mixture of protein powder, coconut flour, and homemade baking powder and himalayan sea salt. Mixed with almond milk and eggs the consistency seems to work well. I top with plain whole yogurt mixed with fruit.

    1. Yes, I do grind the flax seeds always before using them. Thanks Kithara; I bet your pancakes are amazing…my clients love buckwheat pancakes and I often have them add chia seeds, too!

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