About the Recipe
Ingredients
Ingredients:
- 1 cup buckwheat flour (ensure it's gluten-free certified)
- 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon granulated sweetener (such as erythritol or stevia)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsweetened almond milk (or any non-dairy milk)
- 3 large eggs
- 2 tablespoons melted coconut oil (plus extra for cooking)
- Optional toppings: sugar-free syrup, berries, nuts, or unsweetened coconut flakes
Instructions:
1. In a mixing bowl, whisk together the buckwheat flour, almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon (if using).
2. In a separate bowl, beat the eggs and then add the almond milk and melted coconut oil. Whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let it sit for a couple of minutes to thicken.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, greasing the skillet with coconut oil as needed.
7. Serve the pancakes warm and top with sugar-free syrup, berries, nuts, or unsweetened coconut flakes if desired.
Here's the approximate nutritional content per serving (recipe makes about 8 pancakes):
- Calories: 135
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 9g
- Dietary Fiber: 3g
- Sugars: 0g
- Protein: 5g