Healthy Gluten Free Buckwheat Pancakes
Preheat your oven to 450. Pit 4 peaches and cut them into halves, then cut each half into quarters
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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
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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!
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Heat your oven to 400 and toast slivered almonds until lightly golden (5-7 minutes). Crush them up a little and set aside
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In a large bowl, beat together vanilla yogurt, unsweetened vanilla almond milk, coconut sugar, and 3 egg yolks
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In a medium bowl, mix together buckwheat flour, baking powder, salt, cinnamon, and toasted almonds
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In a separate medium bowl, beat 3 egg whites on high with an electric hand mixer, until stiff peaks form, about 3-4 minutes
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Slowly add the flour mixture to the yogurt mixture until combined
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Gently fold in the beaten egg whites
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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
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The tops will begin to bubble when it’s time to flip! Cook for another 3-4 on the other side
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Serve immediately topped with the honey roasted peaches...
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Swipe up for full recipe and nutrition info on foodfaithfitness.com
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