Want some delicious light and healthy pancakes for breakfast or dinner? This recipe is simple and easy to make and will make even the non gluten-free friends want seconds. Add some fresh fruit and agave nectar for some great healthy toppings.
Serves 4 (8-10 pancakes)
1 cup buckwheat flour
2 Tbs light brown sugar
1 tsp gluten-free baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup nonfat buttermilk
1 Tbs peanut oil
In a large bowl, mix together the dry ingredients until well combined. In a small bowl, whisk together the liquid ingredients until well blended; stir into the dry mixture just until moistened.
Heat a large nonstick skillet over medium heat. working in batches, pour batter by 1/4 cupfuls onto the skillet and cook until bubbles form on top of the pancakes; flip and cook until the second side is light golden brown, about 2 minutes. Serve at once.
Nutritional Facts: per serving
176 cal; 5g protein; 6g total fat (1g sat fat); 28g carb; 53mg chol; 536mg sod; 4g fiber; 10.5g sugars
*Quick tip: To keep pancakes warm until everyone is ready to eat, preheat oven for 120 F and place pancakes on oven-safe plate.
**This recipe is based off of a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein