Wheat is hard for your body to digest — plus it can cause gas, bloating, water retention and fatigue. Just what you want, right?
There are dozens of alternative grains out there to explore, including teff, barley, rye, brown rice and quinoa, but buckwheat is great for pancakes. I know, it has “wheat” in the name, but buckwheat is actually a really tiny seed. It’s dark in color, so your pancakes come out a darker than you’re used to, but they a wonderful nutty taste. And buckwheat is gluten-free, high in protein and amino acids, and is low-glycemic.
Try these on a Sunday morning topped with blueberries!
- 1 cup buckwheat flour
- 2 tsp. baking powder
- 1/4 tsp. stevia extract
- 1 tsp. cinnamon
- 1 egg white, beaten
- 1 cup rice milk
- 1 tsp. pure vanilla extract
Combine the dry ingredients in a big bowl. In a separate bowl, combine the egg, milk, oil and vanilla. Add to the dry ingredients and mix well. In a nonstick skillet or griddle, use 1/4 cup batter for each pancake. Cook about 2 minutes or until little bubbles start to pop on the top. Flip and cook for another minute or two or until brown.
Makes 8 medium-sized pancakes. Double the recipe for a crowd.
Vegans or those avoiding eggs can use an egg substitute like Ener-G in place of the egg and it works just fine.
You can also adapt these for Phase 3. Just use a whole egg, almond milk and add 2 tablespoons of grapeseed oil — your pancakes will brown up a bit better.