Buckwheat Pancakes
Ingredients
-
¾
cup
rolled oats
-
¾
cup
buckwheat flour
-
1½
cup
unsweetened coconut milk
-
2
tbsp
ground flax seeds
-
1
tbsp
avocado oil (or melted coconut oil)
-
1
large
egg
-
1
large
egg white
-
½
tsp
cinnamon
-
2
tbsp
maple syrup
-
2
tsp
baking powder
-
a pinch
sea salt
Instructions
- Blend the rolled oats, buckwheat flour, and ground flaxseeds until a flour forms.
- Add the remaining ingredients and blend until smooth, scraping down the sides as needed.
- Heat a non-stick or cast iron skillet and spray with oil.
- Pour about 2 tablespoons of batter for each pancake, leaving space between them.
- Cook for about one minute, then flip and cook until done.
- Serve with fresh berries and a drizzle of maple syrup.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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