Brunch is a weekend must-do in these parts. Most Sunday mornings go a little something like this: We wake up early, linger a little over a fresh cup of coffee, and spend time reading or catching up on our favourite blogs. I usually have a small snack–maybe some fruit or a rice cake with nut butter–and then head to the gym while L takes the dog for a walk and putters around at home.
On my walk home from the gym, feeling energized and delighted to have worked my body a little harder that morning, I’m enthusiastically scheming up a plan for a proper brunch. Our weekend brunches usually take shape around some sort of protein–roasted veggies and goat’s cheese tucked into an omlette, protein-packed pancakes or waffles with warmed fruit, or a seasonal veggie scramble with a salad. By and far, pancakes have always been my top choice. I’m a sucker for a sweet breakfast, what can I say?
The dilemma I have is that most pancakes, though delicious, leave me feeling hungry again an hour later. It wasn’t until I started adding nut/seed flour, greek yogurt, protein powder, or egg whites to my pancakes that I felt like they could sustain me until my next meal. These pancakes are made primarily of nut and seed flours, which make them high in fibre and healthy fats. (As a point of note: Buckwheat flour, despite it’s name, it is not wheat at all. It’s actually the seed of a flowering fruit that is related to rhubarb and sorrel.) Because of the flour composition they’re dense, but they still maintain the fluffy texture that makes pancakes great. Loads of antioxidant-rich blueberries are added to the thick mixture for flavour, texture, and colour. And topped with any or all of the following, they’ll meet your need for a nutritious, filling, and slightly sweet breakfast: Extra blueberries, good, plain yogurt, toasted pumpkin seeds, and a little maple syrup.
I love these pancake so much that for the last 3 weeks I couldn’t even wait for the weekend to make them. Remember this? And if pancakes on the weekend feel like a lovely treat, you should try pancakes on a weekday! They feel like pure indulgence. Oh, and I feel like I should mention that the title is not just for flash. They really are the best grain-free pancakes I’ve ever made!
The Best Grain-Free Pancakes
Slightly adapted from The Healthy Chef
// Ingredients //
1/3 cup buckwheat flour
1/2 cup + 1/8 cup (2 tbsp) almond flour
1/8 cup flax meal (ground flax seed)
1/2 tsp baking soda
2/3 cup almond milk, or milk of your choice
1 tsp apple cider vinegar
1/2 heaping cup of blueberries, or more if you want (fresh or frozen)
Combine the dry ingredients. Then combine the milk and apple cider vinegar and add to the dry ingredients. Stir gently until a smooth, thick batter is formed.
Heat a cast iron skillet over medium heat with coconut oil or organic butter. When the pan is heated, scoop your pancake batter onto it ~ about 1/8 cup of batter per pancake. Since the batter is thick, you may need to use a spoon to spread it out a little. Turn the heat down a smidge (about 1 notch) and cook for about 3 minutes. Flip and cook for 3 minutes on the other side. Dollop with your favourite toppings and enjoy!