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Buckwheat Pancakes

5 from 4 votes
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine Mediterranean
Servings 2
Calories 572 kcal

Ingredients
  

  • 2/3 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup coconut cream
  • 3/4 cup almond milk or whole milk
  • 1 teaspoon vanilla
  • 2 teaspoons maple syrup
  • 4 teaspoons extra virgin olive oil

Topping:

  • 1/2 cup full fat yogurt
  • 1/4 cup maple syrup

Instructions
 

  • Mix dry ingredients (buckwheat flour, baking powder, baking soda and salt) in a bowl with a fork.
  • Whisk wet ingredients (egg, coconut cream, almond milk, vanilla and 2 teaspoons maple syrup) in another bowl.
  • Add dry ingredients to wet ingredients.  Mix with a spoon (don’t overmix).
  • Fry pancakes in a skillet with olive oil (2 teaspoons per round of pancakes.)  Flip once bubbles appear throughout pancake.
  • Top with a dab of yogurt and a Tablespoon of maple syrup.

Nutrition

Calories: 572kcalCarbohydrates: 90gProtein: 10gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 727mgPotassium: 466mgFiber: 5gSugar: 58gVitamin A: 179IUVitamin C: 1mgCalcium: 272mgIron: 2mg
Keyword Buckwheat Pancakes
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