Buckwheat pancakes are a healthy and delicious breakfast option that is ideal for people with dietary restrictions. They are gluten-free, dairy-free, and vegan. Buckwheat is also a good source of plant protein and omega-3 fatty acids.
This recipe for healthy buckwheat pancakes with grilled peaches is a delicious and nutritious way to start your day. The pancakes are fluffy and flavorful, and the grilled peaches add a touch of sweetness and freshness. The maple syrup drizzle is the perfect finishing touch.
Health benefits of buckwheat pancakes with grilled peaches
Buckwheat pancakes with grilled peaches are a healthy and nutritious breakfast or snack option. They are a good source of protein, fiber, vitamins, and minerals.
Protein: Buckwheat is a good source of plant protein. Protein is essential for building and repairing muscle tissue.
Fiber: Buckwheat is also a good source of fiber. Fiber helps to keep you feeling full and satisfied. It can also help to lower cholesterol levels and improve digestion.
Vitamins and minerals: Buckwheat is a good source of vitamins and minerals, such as magnesium, iron, and zinc. Magnesium is important for bone health and muscle function. Iron is important for carrying oxygen throughout the body. Zinc is important for immune function and cell growth.
Omega-3 fatty acids: Buckwheat is also a good source of omega-3 fatty acids. Omega-3 fatty acids are important for heart health and brain function.
Buckwheat Pancakes with Seared Peaches
Ingredients
- 1 cup buckwheat flour I used @bobsredmill
- 2 tablespoons chia seeds
- 1 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups plant-based milk
- 1 tablespoon pure maple syrup
- 1 teaspoon our vanilla extract
- 1 large peach halved cut into wedges
- Vegan butter or nonstick cooking spray, for cooking the pancakes
- Maple syrup coconut yogurt for serving
Instructions
- Soak chia seeds in one-third cup of water for 20 minutes until gelatinous.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
- Combine the chia eggs, milk, maple syrup, and vanilla.
- Make a well in the center of the dry ingredients, then carefully pour in the wet ingredients. With a whisk, stir just until the white bits of flour disappear. Let the batter rest 10 minutes (this will give you fluffier, more tender pancakes).
- Heat butter in a nonstick pan and place peach slices to caramaelise, two minutes on each side.
- Scoop a scant 1/4 cup of batter onto the hot pan (the pancakes will spread quite a bit but will rise as they cook).
- Flip the pancakes, then cook 2 to 3 minutes on the other side, until golden brown.
- Arrange 3 to 4 peach slices in a single layer on top.
- Serve immediately, topped with maple syrup, coconut yogurt and chopped nuts as desired. Enjoy!
