Himalayan Tartary Buckwheat Pancakes
A nutrient-rich nutty buckwheat and almond flour pancake with 14 grams of protein per serving
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Servings: 4 servings
Calories: 540kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutritional Information: (without syrup)3-4 servings-540 calories per serving (3 pancakes) -
56.3 grams carbs
-30.8 grams fat-
14.3 grams protein-
13.3 grams sugar-
14.8% Calcium-
26.9 % Iron-
233.9 mg Potassium-
23.6% vitamin A
If you use a cooking spray, this will lower the fat grams. But, it will also alter the flavor.
Nutrition
Calories: 540kcal