Every time I think of pancakes, I smile. Not because they are
So last week when someone requested me to make pancakes, I smiled. Not because a silly image popped into my head of me holding a bottle of syrup directly over my pancakes, but because I realized how far I had come in my healthy eating journey. When I was five, I ate the all purpose flour, butter and corn syrup, whereas today, we will be indulging in healthy buckwheat flour, no added oils and pure maple syrup!
I am still getting used to the flavor of buckwheat flour, so I consider these pancakes to be the perfect base for toppings such as pure maple syrup, fruit, blueberry compote, jam, "Nutella" or nut butter!
Buckwheat Pancakes: [sugar free, low fat, high fiber/protein, GF, vegan]
(makes 7 small pancakes)
60g (1/2 cup) Buckwheat Flour
1/2 tsp Baking Powder
2-4 packets Truvia*
1/8 tsp Salt1/2 cup Unsweetened Almond Milk
*Use 2 packets if you plan to douse your pancakes with maple syrup, use 4 packets if you're a little modest. You can try using any sweetener of choice, really.
1. Spray a flat, nonstick pan with cooking spray and place over medium heat.
2. In a small bowl, whisk together the buckwheat flour, baking powder, truvia and salt. Stir in the almond milk.
3. Scoop a large spoonful of batter onto the pan, cook for 2-4 minutes or until entire surface looks dry and bubbles no longer pop on the surface. Flip and cook for an additional 2-4 minutes. Do this until all batter is used up.
Serve with enough maple syrup to run Canada dry!
Oh yeah, I forgot to mention that the entire batch of pancakes has only 240 calories and 4.5g fat! Not to mention, 12g of fiber and 11g protein. Totally makes up for what I'm about to show you....
I totally would have given you a sequence shot series of me eating the pancakes, but that would only be fun for me... not so much for you ;)