Fluffy, GF & Sugar-Free Pancakes
Recipe type: Breakfast
Serves: 9
Gluten-free, vegan (if egg subbed out) and naturally sweetened, these are a great weekend brunch recipe that I love whipping up
  • 1 cup buckwheat flour*
  • 1 mashed banana
  • ½ cup soy milk**
  • 2 eggs (or flax egg)
  • 2 tbsp melted coconut oil
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • ⅓ cup chocolate chips (optional)
  1. Whisk your wet ingredients together (including the banana), then add in the dry.
  2. Once your mix is done, you can add in the chocolate chips if you're choosing to indulge, but I usually prefer to add in a handful of blueberries and walnuts.
  3. Once the mix is ready, use a cup-measurement to scoop them out if you want uniform pancakes. I use a ¼ cup and it usually makes 9 or 10.
  4. Once you see bubbles begin to form, flip your pancake over and cook the other side. Usually this takes 2-3 minutes per side on a medium heat.
* You can use plain flour if you like, spelt flour and rye flour are also good options

** You can substitute with whichever milk you prefer
Recipe by Sand Kitchen at https://sandkitchen.com/fluffy-gf-sugar-free-pancakes/