Fluffy Grain-Free Blender Pancakes

By Ashley | Breakfast

Apr 30

I get so much satisfaction from grinding my own grains rather than buying flour. It’s part of my philosophy of eating as many unprocessed, whole-foods as possible.

I like simple food, so I won’t sacrifice quality or freshness, hence, whole foods FTW.


Something else I won’t sacrifice . . . pancakes and waffles and muffins, and allll the carbs for breakfast a few times a month 😉

I like to include several sweet homemade breakfasts in my rotation, and this week pancakes were calling my name! 

This recipe makes a beautiful addition to brunch but is easy and healthy enough to eat any day, any time. Simple, yet impressive. Quick, yet nutritious.

The key to healthy, kick-ass pancakes? A powerful blender, buckwheat groats (a nutty psuedo-grain), and a banana for natural sweetness and binding!

Then just add the usual suspects: baking soda, salt, cinnamon, vanilla, and an egg. After cooking, pile these little cakes high, go heavy on your favorite toppings, and dig in!

Bottomless coffee optional, but extremely recommended 😉

Fluffy Grain-Free Blender Pancakes (Dairy-Free, Sugar-Free)

(Makes 1 dozen small pancakes)

Ingredients: 

1/2 c buckwheat groats

1 small banana

1 1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp cinnamon

Splash vanilla extract

1 pastured egg

Almond milk (as needed), Variation: use concentrated chai tea instead of the milk for a sweet and spicy twist!

Method:

Soak the buckwheat for at least an hour or up to 8 hours. Drain and rinse well. 

Add everything but the milk to a high-speed blender and blend until smooth. Tip: I blend the batter the night before because it’s easier to work with when chilled.

Transfer to a bowl and add milk for thinner pancakes or crepes, or leave as is for fluffier pancakes.

Cook batter in coconut oil (don’t skip the oil!), flipping after bubbles form (just like regular pancakes). 

Serve with berries, nut butter, coconut yogurt or coconut cream, and maple syrup.

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