Sugar-Free Buckwheat Pancakes/Waffles
This year when I got my bloodwork back, I realized I needed to be slowing way down on high-glycemic foods, otherwise I would have to start taking insulin. My wallet refused to abide by that, so with my health on the line, I made some adjustments to my diet. I swapped out my flours for whole grain options, my white rice for brown rice, and experimented with alternative grains. Buckwheat is an excellent option. So if you are seeking a similar solution, or just would like a truly healthy and hearty vegan recipe, try out my vegan buckwheat batter, which you can use to make pancakes or waffles.
If you are looking for a healthy, plant-based, low-glycemic, no-sugar pancake recipe, so was I! The recipe I am sharing with you is one I experimented with to satisfy a craving without compromising my health.
Tools you may need:
Ingredients:
1/2 cup of buckwheat flour, I blended buckwheat groats in a high-powered blender
1/2 whole wheat flour
1 tsp monkfruit or 1/2 stevia sweetener
1 tsp baking powder
Cinnamon to taste
1 cup of water (more for thinner pancakes)
Cooking oil of choice (I use olive oil)
This makes 2 servings, about 3 mini pancakes or waffles each serving.
Instructions:
Mix the two flours, cinnamon, baking powder, and sweetener in a bowl.
Turn your stove on medium, and add your oil to a pan.
Add water (or more if you like thinner pancakes) to your dry flour.
After you have a smooth batter, use a 1/4 cup scoop to add batter to your hot pan.
When crispy on the sides and bubbly on top, you can flip!
Top with a jam, a berry compote, peanut butter, honey, and/or fresh fruit!