Feast Guilt Free: Homestyle Buckwheat Pancake Made Easy
Ingredients
Instructions
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Whisk Egg
In a small bowl, lightly beat the egg until frothy.
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Combine Dry Ingredients:
In a large bowl, sift together buckwheat flour, baking powder, and salt.
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Add Wet Ingredients
Make a well in the center of the dry ingredients. Add the beaten egg, almond milk, melted butter (or coconut oil), agave syrup (or alternative sweetener), and vanilla extract. Stir until just combined. The batter should be thick but pourable. If it's too thick, add a little more almond milk.
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Heat the Pan
Heat a non-stick pan or griddle over medium heat. Lightly grease with a small amount of butter or oil.
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Cook Pancakes
Pour ¼ cup of batter for each pancake onto the pan. Cook until bubbles form on the surface, then flip and cook until browned on the other side, about 2-3 minutes per side.
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Serve Warm
Serve the pancakes warm with your choice of diabetic-friendly toppings like fresh berries, a drizzle of diabetic-friendly syrup, or a sprinkle of cinnamon.
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Enjoy
Dig into your delicious, diabetic-friendly, and vegetarian homestyle buckwheat pancakes!
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 175kcal
- Calories from Fat 59.25kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 2.8g14%
- Cholesterol 41.3mg14%
- Sodium 251.8mg11%
- Potassium 149.98mg5%
- Total Carbohydrate 264g88%
- Dietary Fiber 3.1g13%
- Sugars 6g
- Protein 5.11g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frequently Asked Questions
Yes, this recipe is naturally gluten-free as it uses buckwheat flour, which is a gluten-free grain. However, ensure that your buckwheat flour and other ingredients are certified gluten-free to avoid cross-contamination if you have celiac disease or a gluten sensitivity.
Yes, this recipe is diabetic-friendly. Buckwheat flour has a low glycemic index, and using a diabetic-friendly sweetener instead of regular sugar helps manage blood sugar levels. However, individual responses can vary, so it's recommended to monitor blood sugar and portion sizes accordingly.
Absolutely! You can use any plant-based milk like soy, oat, or cashew milk as a substitute for almond milk. If you're not following a vegan diet, regular cow's milk can also be used.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen, separated by wax paper, and stored in a freezer-safe bag or container for up to 2 months. Reheat in a toaster, oven, or microwave before serving.
Certainly! You can add variations like blueberries or chocolate chips to the batter. For a different flavor, try adding cinnamon or nutmeg. For a heartier pancake, you might add chopped nuts or seeds to the batter.
