Bammalicious Buckwheat Pancakes
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Enjoy these hot gluten-free and sugar-free pancakes for breakfast or anytime!
Recipe type: Phase 2
Cuisine: Breakfast
Serves: 4
  • 1 cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
  • ½ cup buckwheat flour
  • ½ cup brown rice flour
  • 2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • ¼ tsp Real Salt sea salt
  • 3 eggs
  • ¾ cup almond milk
  • 1 cup goat milk yogurt
  • ⅛ cup coconut oil
  • (Phase 3 - add ⅛ cup coconut nectar or maguey sap)
  1. Stir together 1 cup Bob’s Red Mill Gluten-Free baking flour mix, ½ cup buckwheat flour, ½ cup brown rice flour, 2 tsp. homemade baking powder, 1 tsp. baking soda and ¼ tsp. Real Salt sea salt
  2. Mix 1 whole egg and 2 egg whites with ¾ cup almond milk, 1 cup goat milk yogurt, and ⅛ cup coconut oil (Phase 3: add ⅛ cup coconut nectar or maguey sap, as well)
  3. Add the wet ingredients to the dry ingredients and mix quickly and thoroughly.
  4. Ladle into a skillet with hot coconut oil and cook until lightly browned on both sides.
  5. In Phase 2: Serve with coconut oil and plain cinnamon-yogurt topping
  6. In Phase 3: Serve with plain yogurt blended with fresh strawberries or raspberries and top with bananas, coconut nectar and cinnamon (pictured).
  7. Optional: add a mashed banana and chopped pecans to the batter before cooking.
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