I make these pancakes all year, but during the holidays I like to turn them into snowmen for my kids. Rather than your traditional pancakes, these are gluten free and higher in protein and fat. Helpful hint: Make a big batch on the weekends, and pop them in the toaster oven to reheat throughout the week.
Ingredients
SERVINGS: 12
- ¾ cup buckwheat flour
- ¾ cup almond flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ tablespoons melted coconut oil or butter
- 2 tablespoons maple syrup
- 2 eggs
- 1 cup buttermilk
- Butter for griddle
- Dried or fresh fruit for decorating (blueberries, raspberries, blackberries, raisins, bananas, etc)
- Honey
- 2-4 slices Fried Bacon (optional)
Preparation
Directions:
Combine the buckwheat flour, almond flour, baking soda and salt in a medium mixing bowl. Whisk together melted coconut oil, maple syrup, eggs and buttermilk in another medium mixing bowl. Add dry ingredients to wet and mix well.
Heat a griddle or cast iron skillet over medium heat. Melt ½-1 teaspoon butter (more if needed) and pour 1 tablespoon-1/4 cup batter to make varying sizes of pancakes. Repeat until all the batter is gone.
To assemble pancakes, place three pancakes on a plate to make a snowman. Let your kids decorate by using the fruit as eyes, nose, mouth and buttons. The honey can be used as “glue” to help the fruit to stick to the snowman. Use bacon pieces as a mouth and/or scarf.
