Breakfast

Coconut, Almond, Buckwheat Flour Pancakes is for Breakfast, Dessert.

Coconut, Almond, Buckwheat Flour Pancakes takes 20 minutes to prepare.

Coconut, Almond, Buckwheat Flour Pancakes takes 10 minutes to cook.

Coconut, Almond, Buckwheat Flour Pancakes makes 2 servings.

The ingredients for Coconut, Almond, Buckwheat Flour Pancakes are:

1 tbls Coconut flour (Bob's Red Mill)
1 tbls Amond flour (Bob's Red Mill or you can grind up almonds in food processor
1 tbls Buckwhest flour (Bob's Red Mill) (can also use quinoa flour)
1/2 tsp baking soda
1/4 tsp xantham gum (have omitted this and they turn out just fine)
2 large eggs
1 tsp vanilla
1 tbls raw milk or coconut milk
1 tbls butter, melted or coconut oil
1 1/2 tsp raw agave nectar or raw honey
1/4 tsp cinnamon (reduces the aftertast of the flours)
1/4 organic maple syrup

Here is how you make Coconut, Almond, Buckwheat Flour Pancakes:

-mix all dry ingredients in a small bowl-using mixer, beat eggs until fluffy, add remaining wet ingredients, mix well-add dry to wet, using mixer, blend until the flours soak up the wet-consistency should be the same as pancakes with gluten or a little thinner-pre-heat greased griddle (with coconut oil), drop batter by tablespoonful-the tops don't bubble like you'd normally expect, so keep checking and flip when ready. Without the cinnamon, these are a lighter color but I prefer the flavor with cinnamon-serve with organic maple syrupmixing by hand will not give you the same consistency as mixing with a mixer (too lumpy)Serving Size:?6 palm size pancakes and serves 2, perfect with fruit and a cup of milk or coffee.

The nutritional information for Coconut, Almond, Buckwheat Flour Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 218.2

• Total Fat: 14.4 g
• Cholesterol: 185.0 mg
• Sodium: 448.6 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 2.3 g
• Protein: 8.1 g