Pancakes are the quintessential breakfast food, but they are often made with highly processed flour and sugar, which can leave your blood sugar crashing after a few hours.
For heartier and more balanced pancakes I pair all-purpose flour with buckwheat flour. Buckwheat is gluten-free, high in fiber and protein, and rich in magnesium and other heart healthy minerals. Buckwheat flour is a great substitute for wheat-based flour. It is light, mixes well, and has a distinctive and earthy flavor. It’s a true winner for people with celiac disease or milder gluten intolerances. In this recipe you could nix the all-purpose flour all together and use almond flour or rice flour in its place. Read More