Egg-Free Buckwheat Pancakes

Egg-free buckwheat pancakes are a delicious and healthy breakfast option that will leave you feeling satisfied and energized all morning. They are made with buckwheat flour, which is high in fiber and protein, and are free of any eggs, dairy, or gluten. These pancakes are light and fluffy, with a slightly nutty flavor that will tantalize your taste buds. The buckwheat flour provides a unique and hearty texture that is unlike any other pancake.

Why do More Children Develop Egg Sensitivities and Allergies?

From the functional medicine point of view, there are several potential causes for why more kids are developing egg allergies. One possible explanation is that children are being exposed to eggs at a younger age, which can cause an immune system response. Additionally, many children are now being exposed to modified or processed eggs, which can also trigger an allergic reaction.

Other potential causes include exposure to chemicals and other environmental toxins during the production of eggs, genetic predisposition, and gut dysbiosis. To reduce the risk of egg allergy, it is important to ensure that eggs are from a clean and reliable source and that they are carefully prepared according to the age of the child. It is also important to avoid processed and modified eggs. Finally, supporting the body’s natural detoxification processes and digestive health through functional medicine treatments can also help to reduce the risk of egg allergies.

The best part about these egg-free buckwheat pancakes is that they are incredibly easy to make. Simply mix together the buckwheat flour, baking soda, salt, and a little bit of sugar, and then add your favorite plant-based milk and a small amount of oil. Whisk the mixture until it is light and airy, and then cook the pancakes in a lightly oiled pan over medium heat for about three minutes per side. See the full list of the ingredients and proportions below in the recipe!

These pancakes can be served with fresh fruit, honey, or pure maple syrup.

For a savory option, top them with sautéed vegetables, hummus, or vegan cheese. You can also add a scoop of your favorite nut butter or a sprinkle of chia seeds for extra protein.

Egg-free buckwheat pancakes are a great way to get your morning off to a healthy and delicious start. They are easy to make, full of fiber and protein, and absolutely delicious. No matter how you like to enjoy your pancakes, egg-free buckwheat pancakes are a perfect choice.

Egg-Free Buckwheat Pancakes

0 from 0 votes
Recipe by Dish Lingo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

275

kcal
Total time

40

minutes

Trying to stay egg-free, dairy-free, and gluten-free is very challenging, but possible. Yes, once in a while, we want those comfort foods that we got used to while growing up. I love pancakes with a tiny amount of maple syrup. Making recipes that work and that are welcomed by the whole family is also challenging. I messed up quite a few pancakes until I found the perfect ratios for this whole-grain buckwheat recipe.
What is the comfort food that makes you feel cozy and happy?

Ingredients

  • 1 cup 1 coconut milk

  • 1 tbsp. 1 freshly ground flax seeds

  • 1 tbsp. 1 avocado or coconut oil, plus extra for grilling

  • 1 tsp. 1 vanilla extract

  • 1 cup 1 buckwheat flour

  • 1 tsp. 1 baking powder (aluminum-free)

  • 1/2 tsp. 1/2 ground cinnamon

  • 1/4 tsp. 1/4 salt

Directions

  • Combine milk, ground flax seeds, oil, and vanilla together in a small bowl. Set aside for 5 minutes.
  • Combine buckwheat flour, baking powder, cinnamon, and salt together in a medium bowl.
  • liquid wet ingredients and mix in a standup mixer until fully blended.
  • Add avocado oil to the bottom of a nonstick skillet and place over medium heat. When the oil is hot, pour 1/4 – 1/3 cup of batter into the skillet.
  • Cook until small bubbles form in the middle, about 3-4 minutes.
  • Flip and cook for about 2 minutes more on the opposite side.
  • Serve with butter and maple syrup.