Breakfast Recipe for Migraine Buckwheat Pancakes with Nectarines

Buckwheat Pancakes with Nectarines

Serves 4 / Prep time: 10 minutes / Cook time: 20 minutes

NUT-FREE   VEGAN   QUICK & EASY

You might be wondering how an ingredient with “wheat” in its name is gluten-free, but buckwheat is not a grain at all; it is actually a fruit seed. You can find buckwheat flour in most grocery stores, especially in the organic sections, in both light and dark varieties. Both types will be delicious in this recipe, but the darker flour is more nutritious. Keep your unused buckwheat flour in the refrigerator in a sealed container.

• 2 cups buckwheat flour
• ½ cup potato starch
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups unsweetened rice milk
• ¼ cup coconut oil, melted
• 2 teaspoons pure vanilla extract
• Nonstick olive oil cooking spray
• 4 cups sliced nectarines, for serving
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1.In a large bowl, stir together the buckwheat, potato starch, baking powder, and salt.

2.In a small bowl, whisk together the milk, oil, and vanilla.

3.Stir the wet ingredients into the dry ingredients until the batter is smooth.

4.Place a large skillet over medium-high heat, and spray it lightly with the cooking spray.

5.Working in batches as needed, spoon the batter into the skillet to form 4 pancakes, about ¼ cup of batter per pancake.

6.Cook until bubbles appear on the surface of the pancakes, about 3 minutes.

7.Using a spatula, flip the pancakes over, and cook the other side until golden brown, about 2 minutes.

8.Repeat with the remaining batter.

9.Serve the pancakes topped with the nectarines.

PER SERVING Calories: 582; Total Fat: 18g; Saturated Fat: 12g; Cholesterol: 0mg; Total Carbohydrates: 91g; Fiber: 15g; Protein: 12g