Trying to stay egg-free, dairy-free, and gluten-free is very challenging, but possible. Yes, once in a while we want those comfort foods that we got used to while growing up. I love pancakes with a tiny amount of maple syrup. Making the recipes that work and that are welcomed by the whole family is also challenging. I messed up quite a few pancakes until I found the perfect ratios for this whole-grain buckwheat recipe.
What is the comfort food that makes you feel cozy and happy?
1cup coconut milk
1tbsp. freshly ground flex seeds
1tbsp.avocado or coconut oil,plus extra for grilling
1tsp.baking powder (aluminum-free)
Combine milk, ground flax seeds, oil and vanilla together in a small bowl. Set aside for 5 minutes.
Combine buckwheat flour, baking powder, cinnamon, and salt together in a medium bowl.
liquid wet ingredients and mix in a standup mixer until fully blended.
Add avocado oil the bottom of a nonstick skillet and place over medium heat. When oil is hot, pour 1/4 – 1/3 cup of batter into skillet.
Cook until small bubbles form in the middle, about 3-4 minutes.
Flip and cook about 2 minutes more on opposite side.
Serve with butter and maple syrup.
My pancakes were outstanding and I cannot wait to make more!
Have you tried buckwheat pancakes before? How did you like them?
Zhanna Tarjeft, FNP is a certified Functional Medicine Practitioner and a founder of Sprouts Health Functional Medicine Practice in Gilbert, Arizona. Her articles are a matter of personal opinion and do not constitute direct medical advice. All conditions are unique and require the direct review and care of your own physician. To book an appointment with Zhanna Tarjeft contact her at (480) 550-9551