Description
These Tasty Buckwheat Quinoa Flour Pancakes are a wholesome and gluten-free breakfast option, perfect for starting your day with a burst of flavor and nutrition. Lightly nutty and fluffy, they pair beautifully with fresh fruits or maple syrup.
Ingredients
Scale
- 1/2 cup buckwheat flour
- 1/2 cup quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon coconut sugar (or any preferred sweetener)
- 1/2 teaspoon ground cinnamon (optional)
- 1 large egg (or flax egg for vegan)
- 1 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or vegetable oil
Instructions
- In a large mixing bowl, whisk together the buckwheat flour, quinoa flour, baking powder, baking soda, salt, coconut sugar, and cinnamon (if using).
- In a separate bowl, beat the egg, then whisk in the almond milk, vanilla extract, and melted coconut oil.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until combined. Be careful not to overmix; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
- Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm with your favorite toppings, such as fresh berries, sliced bananas, nuts, or maple syrup.
Notes
- You can substitute quinoa flour with oat flour for a slightly different texture.
- For a protein boost, add 1-2 tablespoons of chia seeds or hemp seeds to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 20 mg