Try this alternative flour for a gluten-free nutrient-rich pancake recipe packed with 14 grams of protein and bold nutty flavor.
How to Make this Pancake Recipe with Himalayan Tartary Buckwheat & Almond Flour-
- Finely chop the pecans and zest the orange.
- Mix the dry ingredients in a large mixing bowl.
- Whip the eggs until frothy with a whisk. Add to the eggs, vanilla, nut or oat milk, orange zest and melted butter.
- Fold the dry ingredients into the wet, leaving a few lumps is okay. Do not over-mix the pancake batter.
- Butter your griddle well and ladle 1/2 cup at a time of pancake batter onto the hot griddle. When there are bubbles on the tops of the pancakes, flip them.
- Turn the pancakes only once- this keeps your pancakes extra fluffy.
- Serve with warm maple syrup, my sugar free strawberry sauce recipe or other toppings of choice.
Equipment needed for my Pancake Recipe With Himalayan Tartary Buckwheat & Almond Flour – Protein Packed!
- mixing bowls
- microplane for zesting the orange peel
- griddle for cooking the pancakes
- spatula, ladle and whisk
Where to buy ingredients for this recipe:
Himalayan Tartary Buckwheat flour– buy Big Bold Health Brand HERE
Gluten- Free. Available primarily online, but can be found at some specialty health food stores.
Gluten-free. Can be found at most grocery stores these days, but here is the brand I prefer.
Almond Flour– buy HERE
Gluten-Free .Found at most all major grocery stores in the baking aisle.
Einkorn Flour– Another highly nutritious ancient grain. Less $$$. But contains gluten. Buy HERE
NOTE: Coconut sugar and the other ingredients can be purchased at most major grocery stores. Look in the baking section near alternative sweeteners or organic sections.
What is Buckwheat flour and what are the health benefits?
Himalayan Tartary Buckwheat (HTB) is a perfect example of a resilient, nutrient-rich plant. For millennia, this gluten-free food crop (which has no relation to wheat) has survived harsh climates, high altitudes, and poor-quality soil. Yet HTB has become more robust—physically and genetically—as a direct result of these poor growing conditions. And when we eat HTB, we unlock a treasure trove of unique nutrients.
HTB is an incredible, accessible, protective superfood that can up-level our health.
● HTB is a highly concentrated source of phytonutrients that help trigger natural cell rejuvenation and train immune cells for better function.
● HTB is a nutrient-dense and sustainable food crop that improves the whole ecosystem in which it’s grown.*
● HTB is now grown organically and regeneratively in the US.
*From Dr. Mark Hyman’s blog 2021.
Other Healthy Breakfast recipes to try:
- Nutty Granola with a low carb option
- Fluffy Keto Pancakes
- Sugar Free Strawberry Sauce
- Lower Sugar Banana Bread
Tips for the best pancakes:
- Let the batter rest 10 minutes so the baking soda and baking powder give plenty of lift for the fluffiest pancakes.
- Flip the pancakes only once. This keeps the pancakes from compressing and becoming dense. Look for bubbles on the top of the pancake and the edges to dry out a bit, then flip.
- Place the pancakes in a 200 degree oven to keep warm while finish the batch.
- Warm maple syrup is even better if you add blueberries to it- extra anti-oxidants.
- Make certain your leavening products and spices are fresh. Old baking powder will result in flat tough pancakes.
- Do not over-mix the batter- this will deflate the pancakes.
High protein Himalayan Tartary Buckwheat u0026amp; Almond Flour Pancakes
- 2 large eggs, well beaten
- 1 ¾ cups oat or almond milk
- 1 cup Himalayan Tartary Buckwheat flour – see my source below
- ¾ cup almond flour
- 2 tsp vanilla extract OR 1 tsp Vanilla Bean Paste
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup pecans finely crushed
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 4 TBSP coconut sugar or Monk Fruit
- ¼ cup butter melted or ghee, plus more for the griddle
- 2 tsp orange zest
- Mix the flours, baking soda, baking powder, salt, pecans, ginger, cinnamon and coconut sugar in a large mixing bowl. Whisk well to combine. Set aside.
- Whip the eggs until frothy and pale. Slowly add in the vanilla, the orange zest, milk and melted butter. Stir the wet ingredients into the dry and take care not to over mix.
- Set a griddle on medium high heat. Butter the griddle well or lightly coat with cooking spray . Ladle about 1/2 cup of the batter onto the hot griddle.
- Flip the pancakes once the tops are dry and bubbles appear all over the surface.
- Transfer pancakes to a plate in an oven set to 200 degrees.
- Serve with warm maple syrup, almond butter, fresh berries or my sugar free strawberry sauce. Click HERE for recipe.
What in the heck is Himalayan Tartary Buckwheat flour?
Well- blame my sister. She and I have been on a mission to reduce our processed sugar and carbohydrate intake. We have packed our diet with ingredients that fight inflammation, boost our immune system and are packed with antioxidant polyphenols. We’re a little obessed. In a good way.
But because a good ole pancake is always something that makes us happy, I thought I’d give a recipe a try from Dr. Mark Hyman’s blog. He touts the health benefits of this particular strain of Buckwheat. I won’t bore you with it. Here’s the link to the article.
However, his pancake recipe was, I’m sorry, a bit bland for me. So I substituted coconut sugar, changed up the spices, used butter, not coconut oil (which I think makes everything taste like an Almond Joy) and added in orange zest.