Cravings are a real thing. You wake up in the morning and you wonder how could one simply enjoy a classic breakfast favourite without feeling the guilt? The answers you are looking for are in this recipe, and discover the wonders of buckwheat and flax!
Pancakes are delicious regardless of what people say — served with some fruits, spread of butter, and a drizzle of maple syrup (my personal preference is more of a drench in syrup). Sadly, in the world of health and nutrition, it is not the recommended meal if you’re maintaining that hard worked diet. In this post, we will explore the great substitutes for your pancakes so that you can still wake up in the morning and feel great.
BUCKWHEAT FLOUR is going to be our alternative to white flour. It is high in fiber, high protein, and also higher in many essential vitamins and minerals than white flour. It is technically not a wheat product, so if you have a wheat allergy, you’re in the clear. It is also gluten-free — provided it is processed separately from wheat products (check the packaging to be sure it is completely free). Essentially, it can be a great substitute for a LOT of your white flour recipes. Explore more of its nutritional value here.
FLAXSEED MEAL earned its reputation for being one of the most powerful plant foods on the planet. Flaxseed contains a variety of healthy components, but we’re only going to list three of its dominating benefits. It contains Omega-3 essential fatty acids — in other words, “good” fats that have health effects for the heart. Lignans — contains qualities of plant estrogen and antioxidant. FIBER — I’m sure we know the power of fiber. Nonetheless, it also has the ability to reduce your risk of heart disease, cancer, stroke, and diabetes — read more about it here.
PREP LIST TIME: 15-30 minutes (Serves 2-3)
- 1 cup rice flour
- 1 cup buckwheat flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 tbsp brown sugar
- 2 cups milk (soy, almond milk)
- 2 eggs beaten
- 1/4 cup oil
- 2 tbsp flax seed meal
Shall We Begin?
- Mix together dry ingredients in a large bowl. In a separate bowl, beat the eggs and add your milk.
- Pour wet mixture over the dry mix. Stir just enough to get rid of most of the lumps.
- Heat a skillet or griddle medium heat, grease it lightly. Pour a large spoonful per pancake.
- Cook until pancakes get bubbly on top and the edges are slightly browned. Approx. 2 – 3 minutes.
- Flip and cook another 2 – 3 minutes until golden brown.
- Serve with nut butter and/or fruits.
- Eat Strong. Feel Good. Live Happily.