These gluten-free blueberry lemon buckwheat pancakes are quick and easy to whip together. With hints of fresh lemon and vanilla, the flavor is ridiculously good.
I never thought I’d be a pancake person — until I started playing around with this recipe. Now I crave it all the time. It’s filling, light, and satiating in all the right ways.
Super fluffy, healthy, and tasty, these beauties go well with fresh berries in the summer and warm fruit compote in the winter.
Serve them warm with blueberries, bananas, maple syrup, a squeeze of lemon, and/or almond butter. The options are endless.
I’m literally so in love with this breakfast option. Hope you love them as much as I do!
If you give them a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
You can make these pancakes with buckwheat flour or sub 1/2 a cup with coconut flour. They’re both great.
HEALTH BENEFITS OF BUCKWHEAT:
Buckwheat is a super seed that’s closely related to rhubarb and sorrel. It’s packed with antioxidants, fiber, protein, iron, magnesium, manganese, B vitamins, phytonutrients, and it contains eight essential amino acids. It has an amazing nutrient profile, makes you happy (from the tryptophan), and is great for your skin.
For those who can’t eat wheat, rye, barley, or oats, buckwheat is an incredible substitute.
Makes around ten 4-inch pancakes
1 cup buckwheat flour (or split ½ cup buckwheat flour + ½ cup coconut flour)
2 teaspoons baking powder
4 flax eggs (or 2 chia eggs or 2 regular eggs)
1 tablespoon pure vanilla extract
Pinch of cinnamon, optional
1 cup almond milk
1 banana, mashed
Zest of 1 lemon
Extra virgin coconut oil, for cooking
FLAX or CHIA EGG
1 tablespoon ground flax or chia seeds
3 tablespoons filtered water
Combine the ground flaxseed or chia seeds + water to a small bowl, then stir it and refrigerate for a 1-2 hours (or overnight).
NOTE: Either of these can replace one egg, but take note that it won’t bind and stiffen exactly like a regular egg.
Combine the sifted buckwheat flour and baking powder in a medium bowl.
Mash the banana really well and add it to the dry ingredients, along with the almond milk, flax eggs, vanilla extract, cinnamon, and lemon zest.
Stir well to combine.
Warm a wide cast iron skillet over medium heat, then add a teaspoon of coconut oil.
Pour ¼ cup of the batter for each pancake, spreading it out to form a 4-inch pancake.
Cook for 2-3 minutes or until the top is covered with bubbles.
Flip and cook them for another two minutes or until golden brown.
Remove the pancake from the skillet and repeat.
Place the pancakes in the oven at 200ºF to keep them warm until the whole batch is cooked (or eat them immediately like I do!)
Serve them warm with blueberries, bananas, maple syrup, squeeze of lemon, and/or almond butter. The options are endless.
Love all things blueberry? Then you’ll love these Coconut Blueberry Pops.