Buckwheat-Flax Pancakes with Walnuts

Health Staff
Updated
Buckwheat is gluten-free and rich in minerals, fiber and protein; flaxseed adds omega-3s.

Yields: About 24 4-inch pancakes

Prep Time time: 10 minutes

Cook Time (per batch) time: 4 minutes

Ingredients

  • 2/3 rolled oats

  • 2 flaxseed, toasted

  • 3/4 buckwheat flour

  • 1 1/4 unsweetened almond milk

  • 1 large egg, plus 1 large egg white

  • 2 baking powder

  • Scant 1 sea salt

  • 2 pure maple syrup

  • 1 walnut oil, plus more for brushing

  • 1/4 finely chopped walnuts

  • 1 pint strawberries, hulled and sliced, for serving

Nutrition

calories 102

fat 5g

saturated fat 1g

cholesterol 16mg

fiber 2g

protein 3g

carbohydrate 12g

sodium 305mg

iron 1mg

calcium 79mg

Directions

  1. In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake. Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries.