Sugar-Free Buckwheat Pancakes
Start your morning with a stack of these wholesome Sugar-Free Buckwheat Pancakes—light, fluffy, and naturally gluten-free! Perfect for health-conscious eaters, this recipe swaps refined sugars for the subtle nuttiness of buckwheat flour and a touch of vanilla. With just 10 minutes of prep time and simple pantry staples like almond milk, eggs, and coconut oil, you can whip up a nutritious, sugar-free breakfast the whole family will enjoy. These pancakes cook to golden perfection and pair beautifully with fresh berries, nut butter, or a drizzle of sugar-free syrup. Whether you're following a sugar-free lifestyle or simply seeking a nourishing breakfast option, this recipe ticks all the right boxes for flavor, nutrition, and ease.
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Recipe Information
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 2 units large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (melted) or unsalted butter
- 1 tablespoon cooking spray or additional coconut oil
Instructions
In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt until well combined.
In another bowl, whisk the almond milk, eggs, and vanilla extract together until the eggs are fully incorporated.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the melted coconut oil or melted butter into the batter. Let the batter rest for 5 minutes to allow the baking powder to activate.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a little coconut oil.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Carefully flip the pancake and cook the other side until golden brown, about another 2 minutes.
Transfer the cooked pancakes to a plate and cover to keep warm while you cook the remaining batter.
Serve the sugar-free buckwheat pancakes warm with your choice of toppings such as fresh berries, a sprinkle of cinnamon, or nut butter.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 0.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 500 mg | 38% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 784 mg | 17% | |
*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.
