Meaningful Eats
Gluten-Free Buckwheat Flax Pancakes {our favorite pancakes}
4 people
These delicious pancakes are gluten free and perfect for breakfast
Ingredients
Dry Ingredients:
- 2 cups Erin's Grain-Free Blend 280 grams
- 1/4 cup ground golden flaxseed
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 4 tablespoons butter melted and cooled (or dairy-free butter)
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla
- butter or dairy-free butter for cooking
Instructions
- Whisk together the dry ingredients until incorporated. In a separate bowl mix together the wet ingredients, breaking up the egg to totally combine. Add the wet ingredients to the dry and stir with a rubber spatula or spoon to totally combine.
- Heat a non-stick skillet over medium-high heat until hot. Add a 1-2 tablespoons of butter and swirl until it sizzles. Scoop out 1/4 cup batter into the hot pan and smooth to flatten slightly with an offset spatula or butter knife. Cook on one side until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side.
- These are best right out of the skillet. Serve with butter and warm maple syrup. Enjoy!
Notes
*Erin's Grain-Free Flour Blend: 30% Almond Flour, 30% Buckwheat Flour, 30% Potato Starch, 10% Arrowroot Powder - More information here
Nutrition
Calories: 421kcal | Carbohydrates: 55g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 501mg | Potassium: 309mg | Fiber: 9g | Sugar: 9g | Vitamin A: 440IU | Calcium: 237mg | Iron: 3.1mg