Buckwheat Almond Flour Pancakes with Berry Pecan Topping

Bonicelli Fresh Meal Delivery

Make breakfast special:

I am always trying to create recipes that take the wheat free crowd into account. The real goal is to have everyone love them – that’s the test and this recipe passes. This is one of my favorite pancakes. The almond flour and buckwheat combination gives them great flavor and texture. Plus you get all kinds of nutritional benefits that you don’t get with wheat flour.

Note: Pay close attention to how they are cooked as they are more delicate than a traditional pancake.

Buckwheat Almond Flour Pancakes with Berry Pecan Topping
Prep time: 
Cook time: 
Total time: 
  • 1 large egg
  • 2 cups buttermilk
  • ¼ cup maple syrup
  • 1 cup almond flour
  • 1 cup brown rice flour
  • ¼ cup buckwheat flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¼ cup unsalted butter (melted)
  1. Toast pecans in 350-degree oven for 5-6 minutes. Chop them into fairly large pieces. Combine all ingredients in a medium-sized bowl. Stir together, slightly mashing the berries. Serve over pancakes.
  2. Measure egg, buttermilk, and syrup into a small bowl. Whisk to combine.
  3. Combine almond flour, rice flour, and buckwheat flour with baking powder, baking soda, and salt. Stir together with a whisk.
  4. Pour wet ingredients into dry ingredients, whisking to combing. Pour in melted butter; stir until combined. Let sit for at least 15 minutes.
  5. Heat a skillet over medium-low heat. Do not let the skillet get too hot. The pancakes can overbrown easily and need to cook slowly because they are more delicate than pancakes made with regular flour Brush skillet lightly with canola oil. Drop batter in ¼-cup portions into the skillet, working 2 pancakes at a time. Cook for 3 minutes, until browned and well-set. Bubbles will start to come up through the batter. Gently flip the pancakes and continue to cook through for 2 additional minutes. It helps to use a very thin spatula.


Add Comment