Around ten years ago when I developed a severe gluten allergy, the first thing that came to my mind was that I was never going to be able to truly enjoy a real pancake ever again. 

Saturday mornings just aren't quite complete with a warm, fluffy pancake with maple syrup running over the edges. #AmIRight??

As I've learned so much about the world of gluten-free baking, I've quickly discovered how delicious baked goods can be without gluten in them. 

In fact, my tastebuds and body now crave it as I don't get the digestion issues, energy crashes or brain fog I once had from gluten treats.

These pancakes are super simple to throw together and rich in nutrients + flavor. You can get create with the toppings and add a fruit mixture of sorts, yogurt, etc. 

After you make them post a picture on instagram or Facebook with the hashtag #IAmSummitFit.

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Buckwheat Pancakes 

1 cup buckwheat flour
1 cup all-purpose gluten-free flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 T coconut sugar
2 eggs
1 tsp vanilla extract
1/2 cup plain, full-fat kefir
2 cups almond or cashew milk
1 T avocado oil

Toppings: coconut cream, natural peanut butter, maple syrup, cinnamon 

Mix all ingredients together. Pour 1/4 cup for each pancake on a greased griddle. Flip when bubbles begin to form and serve with coconut cream, peanut butter, maple syrup and cinnamon. 

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