When we think about the ultimate brunch recipe, we think about golden pancakes drizzled with maple syrup. So delicious!
To give a twist to the good old recipe, we came up with gluten-free buckwheat and oatmeal blueberry pancakes. If gluten free wasn't awesome enough, we made them dairy-free too by replacing plain milk with almond milk.
Both buckwheat and oat are nutritious gluten-free alternatives to standard white flour. In fact:
Buckwheat is higher in vitamins, minerals, and proteins compared to white flour.
Rolled oat is rich in cholesterol-lowering fibres and adds a rich nutty flavour.
Both buckwheat and oat have a low glycemic index, meaning they provide a slow source of carbohydrates, helping you to feel satiated for longer.
Topped with maple syrup and fresh blueberries, our pancakes make a satisfying meal that is low in calories and low in fats. In fact, an abundant portion only has 250 kcal and only 1 gram of saturated fats!
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- Medium Eggs
- Oat Flour
- Buckwheat Flour
- Baking Powder
- Vanilla Extract
- Almond Milk
- Maple Syrup
- Soy Yogurt
- Bee Pollen (optional)
First, separate the eggs placing the whites in a bowl and the yolks in another bowl.
With the help of a hand whisker whip the egg whites with salt until they are fluffy and have firm peaks (1).
In another bowl, whisk the egg yolks and add oat flour, buckwheat flour, baking powder, vanilla extract, and almond milk (2).
Mix well to incorporate all the ingredients.
Fold the whipped egg whites into the prepared batter.
Incorporate the eggs with a gentle circular motion to keep the pancake mixture airy and fluffy.
Now, heat a non-stick pan over medium heat and pour one ladle of the buckwheat pancake mix.
If needed, shake the pan to ensure the pancake has a round shape.
Then, sprinkle the uncooked side with blueberries and cook for 2 minutes or until you see tiny bubbles in the batter (1).
Loosen the edges with the help of a spatula and flip the pancake. Cook it for further 2 minutes or until both side are golden brown (2).
Repeat the steps above until you have used all the batter.
For each portion, stack three pancakes and drizzle with maple syrup.
Garnish with fresh strawberries, blueberries, and bee pollen.
Serve your delicious buckwheat pancakes with soy yogurt.
To check if the whipped egg whites have the right consistency, tilt the bowl and if they stay put and firm, they are ready to use.
For vegan and egg-free pancakes, replace each egg with 1 tbsp of chia seeds (soaked in 3 tbsp of water) and 10g of coconut oil/vegetable oil.
If you can't get buckwheat flour, replace it with oat flour in the same amount. Also, as alternative gluten-free flours, you can use almond or coconut flour.