What’s the characteristic of a well-made gluten free pancake? It’s even browning, a light and fluffy consistency, and great flavor.
Buckwheat is one of the few foods high in rutin, part of the vitamin C complex. The vitamin C complex includes ascorbic acid, bioflavonoids, hesperidin and quercetin, all which work together to build your immunity.
Buckwheat is also gluten free so this tasty breakfast is sure to help you kick the diet blues and stay healthy at the same time!
Almond Coconut Buckwheat Pancakes
- 1 cup almond milk
- 2 eggs, beaten
- 1 cup buckwheat flour
- 1 teaspoon vanilla (alcohol free and sugar free)
- 1/4 cup finely shredded coconut
- 1 teaspoon baking powder
- Olive oil
In a medium-sized bowl, add the buckwheat flour, coconut and baking powder. In a small bowl, beat two eggs for about 30 seconds, whipping plenty of air into them. This will make the pancakes lighter in texture. Then add the almond milk and vanilla to the eggs and stir to mix. Next mix the egg mixture into the medium-sized bowl with the flour. Stir long enough only to wet ingredients.
Add a tablespoon olive oil to a medium-sized frying pan, preferably an iron skillet. Heat until the oil is hot. (When you splash a drop of water into the oil, it spatters.) Now the pan is ready for the pancake batter. Add ¼ cup batter to the pan. Cook on medium high heat until bubbles appear on the surface of the pancake; then flip. Cook for an additional minute or until done. Repeat the process for additional buckwheat pancakes. Serve with almond butter for best flavor. Serves 4.
If you are looking for a alcohol free and sugar free vanilla you can find it online (similar to the one at the link below) or make your own. Look for a recipe on that in a future post!
For more delicious gluten free recipes for the Candida Diet check out the Candida Diet Cookbook and please let me know what you think of this recipe in the comments or on our facebook page at: https://www.facebook.com/CandidaDiet/!