Back at it with Buckwheat Pancakes for breakfast. I can’t get enough of these flapjacks plus they are super easy to whip up and will keep you full for hours.
Buckwheat is a Superfood grain (not a wheat despite it’s name) that’s full of protein, carbohydrates & fiber. Buckwheat has been associated with weight-loss, helps with blood sugar control, heart health and so many more health benefits. And these buckwheat flour pancakes are gluten free for those that are sensitive to gluten.
Buckwheat flour is so versatile and a few favorite ways to use buckwheat flour is with pancakes, waffles and just about any baked goods.
Recipe below.
Have you tried buckwheat flour in any recipe? Try out this buckwheat waffle recipe, it’s a good one too.
For other breakfast options here are a few:
- 1/4 cup buckwheat flour
- 1.5 scoop collagen powder (plain or vanilla)
- 1/2 tsp baking powder
- Pinch salt
- 1 egg
- 1/4 cup cashew milk (any milk)
- 1/2 tsp cinnamon
- 1 tsp vanilla
- plain Greek yogurt
- maple syrup
- blueberries
- coconut flakes
- Add all ingredients to a bowl and mix well. At medium/low heat pour batter on a lightly greased griddle or pan, flip when bubbles form on top, cook until second side is golden brown. Batter will make about four medium sized pancakes.
- Top off with toppings of choice.
