Since we have gone gluten free, I have been keeping my eyes open for a good buckwheat pancake recipe that my family would enjoy, as buckwheat pancakes were always our favorite! I also wanted the recipe to be lower carb so that we could eat it without guilt. I have seen lots of recipes that looked yummy, and decided to combine and tweak to come up with one that would satisfy our dietary choices. This one combines buckwheat flour with almond flour (lower carb, not no carb), and I have to say, the boys RAVED about it! It was so gratifying to hear my teenager telling me that these were the “best pancakes ever!” (I plan to make another batch soon for the freezer so that he can pop them in the toaster in the morning.) I can’t guarantee you will feel the same way, but I do hope you enjoy!
Almond Buckwheat Buttermilk Pancakes
- 1/2 C almond flour
- 1/2 C buckwheat flour
- 2 tsp baking powder
- pinch of salt
- 1 tsp Truvia
- 1 tsp vanilla extract
- 2 eggs
- 1/2 C plus 2 Tb buttermilk
- butter or oil to grease griddle
Heat griddle to 325 degrees. Combine all dry ingredients in a food processor and pulse until mixed completely. Add wet ingredients and blend. When griddle is hot, grease with butter and spoon batter into smallish pancakes. (I was able to make 8.) Cook several minutes until the first side appears to be done and is starting to brown at the edges. (My pancakes did not get the traditional bubbles before flipping.) Flip and cook another minute or so. Serve with butter and berry sauce.
- 1/3 C reduced sugar raspberry preserves
- 1/4 C fresh or frozen blueberries
Heat ingredients together until the blueberries begin to soften. Serve over pancakes.