Healthy Gluten Free Buckwheat Pancakes
Preheat your oven to 450. Pit 4 peaches and cut them into halves, then cut each half into quarters
Place the peaches cut-side-down in a large, greased baking dish in a single layer. Sprinkle with coconut sugar, & bake for 25 minutes until tender
Once tender, take the peaches out, drizzle them with 1 Tbsp of honey, and place back in the oven on HIGH BROIL until caramelized. Careful not to burn!
Heat your oven to 400 and toast slivered almonds until lightly golden (5-7 minutes). Crush them up a little and set aside
In a large bowl, beat together vanilla yogurt, unsweetened vanilla almond milk, coconut sugar, and 3 egg yolks
In a medium bowl, mix together buckwheat flour, baking powder, salt, cinnamon, and toasted almonds
In a separate medium bowl, beat 3 egg whites on high with an electric hand mixer, until stiff peaks form, about 3-4 minutes
Slowly add the flour mixture to the yogurt mixture until combined
Gently fold in the beaten egg whites
Heat a griddle to medium heat. Use a 1/4 cup scoop to cook pancakes until the underside is golden brown, about 3-4 minutes
The tops will begin to bubble when it’s time to flip! Cook for another 3-4 on the other side
Serve immediately topped with the honey roasted peaches...
Swipe up for full recipe and nutrition info on
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.