Best 3 Almond Buckwheat Pancakes Recipes

Craving a delectable breakfast or brunch treat that's both nourishing and bursting with flavor? Look no further than almond buckwheat pancakes! These pancakes seamlessly blend the nutty goodness of almond flour with the earthy richness of buckwheat flour, resulting in a symphony of textures and tastes that will tantalize your taste buds. Not only are these pancakes incredibly delicious, but they're also a healthier alternative to traditional wheat pancakes, offering a gluten-free and nutrient-dense option that's sure to satisfy your cravings without compromising your well-being.

Let's cook with our recipes!

ALMOND BUCKWHEAT PANCAKES

Almond Buckwheat Pancakes image

Found this on the 'net a number of years ago but haven't tried it yet. Number of servings is my guess.

Provided by pansies

Categories Breakfast

Time 6m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup flour, sifted
1/2 cup buckwheat flour, unsifted
1/4 cup ground almonds, about 1 oz
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, separated
2 tablespoons canola oil
1 cup skim milk
vegetable oil cooking spray

Steps:

In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside.
In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened.
In a clean medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter.
Lightly coat a 12-inch non-stick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes four at a time, using 1/4 cup batter for each. Cook for 2 1/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until brown.

Nutrition Facts : Calories 212.7, Fat 8.9, SaturatedFat 1.2, Cholesterol 71.3, Sodium 236.6, Carbohydrate 26.6, Fiber 1.9, Sugar 4.8, Protein 7.4

BUCKWHEAT PANCAKES

Buckwheat Pancakes image

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g

BEST BUCKWHEAT PANCAKES

Best Buckwheat Pancakes image

These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.

Provided by jessica

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

1 cup buttermilk
1 egg
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
½ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter

Steps:

In a medium bowl, whisk together the buttermilk, egg, and melted butter.
In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 42.1 g, Cholesterol 189.5 mg, Fat 39 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 23.5 g, Sodium 1622.6 mg, Sugar 8.8 g

Tips:

To make the pancakes more flavorful, use freshly ground almond flour and buckwheat flour.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Be sure to whisk the batter until it is smooth and there are no lumps.
Heat a lightly oiled griddle or frying pan over medium heat before cooking the pancakes.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These almond buckwheat pancakes are a delicious and healthy way to start your day. They are easy to make and can be customized to your liking. Whether you like them plain or topped with your favorite ingredients, these pancakes are sure to please. So next time you're looking for a quick and easy breakfast or brunch recipe, give these almond buckwheat pancakes a try. You won't be disappointed!