Dairy-Free Buckwheat Pancakes

Start your morning with these fluffy and wholesome Dairy-Free Buckwheat Pancakes, a nutritious twist on a breakfast classic. Made with a blend of buckwheat and almond flour, these pancakes are gluten-free, dairy-free, and packed with subtle nutty flavors. Lightly sweetened with maple syrup and infused with warm cinnamon, they strike the perfect balance between healthy and indulgent. The addition of almond milk and a touch of vanilla enhances the batter's creamy texture, while optional blueberries lend bursts of natural sweetness. Quick to prep and easy to cook, these pancakes come together in just 25 minutes, making them ideal for busy mornings or leisurely brunches. Top with fresh fruit, a drizzle of maple syrup, or crunchy nuts for a customizable, crowd-pleasing dish that's both delicious and diet-friendly! Perfect for those looking for healthy pancake recipes, dairy-free breakfast ideas, or gluten-free alternatives.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Buckwheat flour
• 1 cup Almond flour
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 1 Egg
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 1.5 cups Almond milk
• 1 tablespoon Coconut oil
• 0.5 cup Blueberries (optional)

Directions

Step 1

In a large mixing bowl, combine the buckwheat flour, almond flour, baking powder, salt, and ground cinnamon. Stir well to ensure all the dry ingredients are thoroughly mixed.

Step 2

In a separate bowl, whisk the egg, then add the maple syrup and vanilla extract, mixing until the ingredients are well combined.

Step 3

Pour in the almond milk into the wet mixture and stir until smooth.

Step 4

Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or a wooden spoon, gently mix the ingredients until just combined. Avoid over-mixing; a few lumps are fine.

Step 5

If desired, fold in the blueberries, distributing them evenly throughout the batter.

Step 6

Heat a non-stick skillet or griddle over medium heat and add the coconut oil, spreading it evenly across the pan.

Step 7

Pour about 1/4 cup of the batter onto the hot skillet for each pancake, spacing them apart. Cook for 2-3 minutes until bubbles form on the surface and the edges begin to set.

Step 8

Carefully flip the pancakes with a spatula and cook for another 2-3 minutes until the other side is golden brown and cooked through.

Step 9

Remove the pancakes from the skillet and keep them warm in a low oven if needed while repeating the process with the remaining batter.

Step 10

Serve the pancakes warm with your favorite toppings such as more maple syrup, fresh fruit, or nuts.

Nutrition Facts

Serving size	(766.2g)

Amount per serving	% Daily Value*
Calories	1487.7

Total Fat 77.6g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 196mg	0%
Sodium 1795.0mg	0%
Total Carbohydrate 177.2g	0%
Dietary Fiber 25.1g	0%
Total Sugars 63.4g
Protein 45.1g	0%

Vitamin D 165.1IU	0%
Calcium 857.8mg	0%
Iron 8.3mg	0%
Potassium 807.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 11.4%

Carbs: 44.6%