The ignominiously named buckwheat is gluten-free and lends a sweet nutty flavor to baked goods making it especially good for breakfast category baking. The combination of grain and bean flours make these pancakes a complete meal. Skip the eggs or protein powder shake with this breakfast! In addition to being gluten-free the balanced amino acid profile of these pancakes make them lower in simple carbohydrates than traditional pancakes making these a good choice even if you are not gluten-free. This recipe may also be halved, but it is suggested to make the complete batch and then freeze the extra in order to have a quick breakfast from the freezer to the toaster. I was lucky to get my hands on acorn flour, but feel free to substitute another flour on hand if you cannot find any. If you can find some on the internet or locally, it is both high in protein and very delicious in baked goods with a sweet smooth flavor.
2 T honey
1 ½ c walnut milk
¼ c melted coconut oil
¾ c buckwheat flour
¼ c tapioca flour
½ c acorn flour (or other high protein flour such as garbanzo or navy bean flour)
½ c garbanzo flour
1 ½ T baking powder
1 t salt
Melt coconut oil on low in pan you will use to fry pancakes. When it is melted turn pan off and wait till the end to add coconut oil. Whip eggs by hand or in a mixer, meanwhile make walnut milk by blending 3 cups water with 1/3 c walnuts. Add in honey to eggs.
Mix dry ingredients separately and then stir into wet ingredients. Add oil last. Pour by ¼ c onto hot oiled pan. Since oil is already in the pancakes very little oil is necessary for frying and you should not have to add oil again to pan but once.