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Buckwheat Gluten Free Pancakes

When the weather starts to cool down I start to crave comfort foods like pancakes, soups and anything that is warm and hearty.   However my diet has changed drastically over the past year and I am now eating gluten free, cut out red meat and continute to Lose Weight San Diego.  I have been looking for some lovely recipes to incorporate in the fall and winter months.   These pancakes are not only gluten free but they are full of fiber and have the flavors of fall using vanilla and other spices. 

Here is what you will need: 2 cups of buckwheat flour, 2 tablespoons of maple syrup, ½ cup of oat flour, 1 teaspoon of ground ginger, 2 teaspoons of baking powder, ½ teaspoon baking soda, ½ teaspoon of salt, 2 eggs, 1 ½ teaspoon gluten free vanilla extract, 2 cups of buttermilk. 

Before making your pancake mix, lightly oil your griddle and set to a med-high heat.  To make pancakes combine all the dry ingredients into a medium size mixing bowl and use a fork to mix ingredients.  In a separate bowl combine all wet ingredients and mix well.  Make a well in the dry ingredients and pour in the wet mixture.  Mix until they are combined but do not over mix.   Pour ¼ cup of your pancake mix on to your warmed griddle, cook for 1-2 minutes, air bubbles will rise before you flip the pancake.   Plate pancake and drizzle with syrup or honey… enjoy!