Deliciously soft pancakes are great for a satisfying breakfast anytime when they are made with almond flour, quinoa and buckwheat.
Finding the Right Recipe
Good recipes make all the difference. I have spent years searching for certain recipes and when I finally find fantastic ones, I am always so excited.
Today I am going to give you a grain free pancake recipe. I have made this recipe for years. I cook them up when we are doing grain free for a while or just when I want to change things up. I like them not only because they are grain free but because they are so yummy.
When we have done healing diets with my kids and gone completely grain free, dairy free, and sugar free to figure out digestive issues, this grain free pancake recipe was awesome and so necessary.
Do you need to Tweak It?
What are some signs that your body might need a change in what you are eating? Are there tummy issues daily? Do you have skin issues: eczema, acne, rashes, etc? Headaches? Bloating? Brain fog? Bathroom issues? Lack of energy? Excess mucus? Trouble sleeping? Achy joints?
These and other signs may be your body calling for some attention. Our body is typically really good at saying, “Hey, pay attention to me”. A lot of times, it comes at first in subtle ways but eventually it might start yelling at you. Take care of it before it starts yelling. You will feel better, promise!
Time and Patience
This can take some time and some patience, ok lots of patience but often it helps reveal solutions that otherwise stay tucked away. With my kids, we knew what their issues were, but, we would do a six-week reset to help heal their gut. It would help their little tummies be happier.
These pancakes come together quickly and they are perfect with a little drizzle of pure maple syrup. Quinoa is a complete protein and so is buckwheat so these are actually a protein packed little pancake.
Grain Free Quinoa Almond Pancake
1/4 cup oil (coconut oil, avocado oil or extra virgin olive oil)
2 eggs
½ cup – 1 cup milk (dairy free milk works great, I use almond or coconut milk)
1 cup cooked and cooled quinoa
½ cup buckwheat
½ cup almond flour (see note)
4 teaspoons baking powder
2 tablespoons pure maple syrup or honey
½ teaspoon salt
1 teaspoon vanilla (opt)
Place the 1/4 cup oil, 2 eggs and ½ c milk into a strong blender. Add the 1 cup cooked quinoa and 1/2 cup buckwheat groats, blend until the quinoa and buckwheat are smooth. If you need more milk to get a smooth consistency, add it now. You can either add the remaining ingredients (1/2 cup almond flour, 4 teaspoons baking powder, 2 tablespoons pure maple syrup or honey, 1/2 teaspoon salt, 1 teaspoon vanilla) to the blender and blend until just barely mixed or dump the contents of the blender into a bowl and add the rest of the ingredients and stir.
If I am doubling this recipe, which I often do, I use a bowl because the blender has a hard time with the larger amount of ingredients. The batter will thicken slightly as it sits. You can start cooking right away or you can wait for it to thicken. Pour out round blobs onto a hot skillet or pan and cook until bubbles form on the top of the batter. Flip it over and cook the other side. Eat warm with fresh fruit, pure maple syrup, applesauce, a sprinkle of cinnamon sugar or this delicious apple syrup.
Tweak It Notes
- EGGS – If you need to be egg free, you can replace 1 egg with 1 tablespoon chia or flax seed and 3 tablespoons water. In this recipe that calls for 2 eggs, you will need 2 tablespoons of seeds to 6 tablespoons water. You can also sub 1/2 cup applesauce for the 2 eggs. The pancake will be a little more fragile with either of these options but still delicious.
- GRAINS – You can do 1 cup buckwheat or 1 cup almond flour instead of 1/2 of each. With all buckwheat they are a little less sweet and with all almond flour they are a little more crumbly, that is why I do half and half. Do what works best for you!
- BAKING POWDER – If you need to avoid corn, be sure to check your baking powder.
- AZURE STANDARD – I buy my buckwheat groats, and baking powder from Azure Standard