Mix the following ingredients into a bowl, whisk thoroughly, and use a ladle to pour and pan fry into pancake pan with a teaspoon of olive oil.
These ingredients can be purchased at Whole Foods Market.
3/4 metric cup of Arrowhead Mills organic buckwheat flour
1/2 metric cup of Arrowhead Mills organic gluten free pancake mix
5 large organic egg whites with 1 yolk
1/2 cup Almond milk
Sprinkle of ground cinnamon
2 tablespoon of organic raisins
This makes for the perfect pancake consistency but If necessary add a little extra flour or almond milk to tweak the consistency.
Once cooked coat each pancake with one teaspoon of organic almond butter and one teaspoon of sugar free all natural jelly. Roll and enjoy!
Makes for five to six medium to large sized pancakes (serving size two)
Would love to hear how they turned out.
Mangia bene!
Gennaro
I make these almost every Sunday morning. These are great and are just as light as regular buttermilk pancakes. I made the recipe without the cinnamon and raisins and divided it in half. I added mashed bananas to one half and mixed berries to the other and devour! Also, I make a few extra as snacks during the day or even the next morning. I smear a little natural almond butter on them, roll it up and go!
Great variation!
I’ve tried them with mashed banana and berries as well and they are so moist and tasty. The protein content is still quite considerable as well coming from the egg whites and buckwheat flour. Happy to hear you’re enjoying them and being so creative!