Want to impress your family on Sunday morning? Try this delicious buckwheat pancake recipe for a change! It’s not only delicious, but also extremely nutritious! Buckwheat is a great source of magnesium, dietary fiber, manganese, niacin, and protein as it contains a well-balanced amino acid profile. Are you a practitioner? Check out our all-in-one system to grow your business.
1tablespoonmelted coconut oilplus more for dressing
1tablespoonmaple syrup
1and 1/4 cups unsweetened almond milk
Instructions
Directions
In a mixing bowl, whisk together the two flours, baking powder and salt. Set aside.
In another mixing bowl, whisk together the eggs, 1 tablespoon melted coconut oil, maple syrup and almond milk. Add wet ingredients to dry ingredients and stir to combine.
Heat a large frying pan over medium-high heat with one tablespoon coconut oil. Pour the batter into the pan making 4 pancakes. Cook until small bubbles form on top, about 1-2 minutes, flip, and cook another 1-2 minutes on other side until lightly browned and cooked through. Repeat 2-3 times until all batter is used.
Serving suggestion:
Spread a thin layer of coconut oil on each pancake and drizzle with maple syrup.