The sweet smell of maple syrup, the fluffy fluffiness, and the sticky mess left behind on your plate… This is what we all know and love about pancakes. I’m not sharing this because it’s just a healthy pancake recipe. I’m sharing it because it’s insanely delicious! This does not taste like a hardy, whole wheat pancake… no way. This is the IHOP, diner-style pancake we all grew up loving, but with an unnoticeable healthy upgrade.
Because pseudograins like buckwheat are cultivated from a different group of plants than traditional cereal grains, they carry their own nutritional profile. Compared against wheat and rye for example, quinoa and buckwheat are higher in protein, with quinoa being a complete protein because it has all essential amino acids. Pseudograins are also higher in B vitamins, iron, and other important nutrients. This means, if you are looking for a healthy twist on the traditional fluffy, cake-like pancake, THIS IS IT.
These buckwheat pancakes are so FLUFFY and a million time HEALTHIER than anything you could ever order at a diner or breakfast place.
- Gluten-free: buckwheat is a 100% gluten-free pseudograin
- Sugar-free: the original recipe is not sweet at all – a ripe banana takes the place of refined sugar, but you do have the option to add additional sweetness if you like!
- No flour: These are made from buckwheat…and I’m not talking about ordinary buckwheat flour, I’m talking about soaked whole buckwheat groats!
Buckwheat PancakesPrint This
- 1 cup of raw buckwheat groats (preferably soaked overnight, then drained and rinsed)
- 2 whole eggs
- 1/4 cup water
- 2 tbsp. maple syrup, optional
- 1 ripe banana
- 1 tbsp. vanilla extract
- 1 tsp. baking powder
- 1/4 tsp. salt
- Add all the ingredients to your blender or food processor (I used my Nutribullet), then blend until you get a smooth consistency.
- Heat coconut oil or avocado oil in a pan over medium-high heat. Pour the batter on the pan and adjust the heat as necessary. Flip the pancake when the bottom is golden brown and bubbles start to form at the top. Repeat until all of the batter is used (adding more oil as needed). Serve with pancake toppings.
Wrap the extra buckwheat pancakes in plastic wrap, then freeze them for easy breakfasts or snacks! Simply toast and slather with peanut butter or almond butter and enjoy on the run. You could even use two pancakes to replace the bread of your sandwich!