I really like to reward myself with some little indulgences on weekends. But what I love even more is to indulge myself while still being healthy. One of my favorite indulgences to give a healthy makeover are pancakes because they offer a variety of ways to experiment and are relatively fool proof. To make these pancakes gluten free, I combined 3 different “flours”. Buckwheat flour, almond flour, quinoa flour (which is just dried quinoa processed until fine like a flour).
To make them sugar free, I just used a banana and a little stevia. You could also use apple sauce, honey, or brown rice syrup if you don’t like the banana flavor. I mashed up the banana and mixed it in with milk and eggs before adding it to the dry mixture. I like my batter on the thicker side, but you can always add more milk to make it thinner and thus result in thinner pancakes. After a quick flip on the griddle, I had myself a nice stack of healthy pancakes. The perfect fuel for my Saturday runs.
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/2 cup quinoa flour
- 1/2 tsp salt
- 1 tsp Stevia
- 1 banana, mashed
- 1 cup milk
- 2 egg whites
- 1 tsp vanilla extract
- 1 cup strawberries, sliced
- 1/4 cup water
- 2 tbsp honey
- In a large bowl, mix together flours, salt, baking powder, and stevia.
- In a smaller bowl, whisk together banana, milk, eggs, and vanilla. Pour into flour mixture and whisk together until just combined.
- On a griddle on medium heat, pour roughly 1/4 cup of batter. Flip once bubbles start forming on the top, about 1 to 2 minutes. Flip and cook another 1 to 2 minutes. Pancake should easily release from griddle with a spatula.
- Place strawberries, water, and honey in a small sauce pan over medium heat and bring to a boil.
- Reduce heat and simmer for 5 to 10 minutes, then remove from heat and let stand another 5 to 10 minutes.
- Transfer strawberries to blender, and blend until smooth.