Here’s another favourite breakfast/brunch recipe in my house on weekends! These Healthy low-gluten mini pancakes are easy to make, nutritious, filling, fluffy and delicious. No dairy, no wheat, low-gluten, wholegrain flours, only good fat (olive oil), sugar-free… What more do you need from a pancake?! Finally a pancake you can feel good about eating and serving to your kids, knowing it’ll provide them with good nutrition!
Healthy low-gluten mini pancakes
Why are these pancakes healthier than most? Because instead of using white/all-purpose flour, we use wholegrain ancient grains like spelt, rye, and buckwheat. Spelt and rye are grains that naturally contain a lot less gluten than the regular wheat flour, so that makes it easier to digest, and even some people who are sensitive to gluten are often able to eat these grains. Despite its name, buckwheat is actually naturally gluten-free. Mixing these 3 flours are a great way to add fibre, protein, and nutrition to your mornings!
Why not make them mini pancakes too? I love how they cook faster, and it’s also easier not to overeat because you can have ‘one more’ without having to unzip your pants. haha
Enjoy!
Looking for a savoury breakfast idea? Check out my healthier version of the classic Shakshouka. So good!
Healthy low-gluten mini pancakes
Ingredients
- 1/4 cup buckwheat flour
- 1/4 cup rye flour
- 1/2 cup spelt flour
- 1 tsp aluminum-free baking powder
- 1/4 tsp sea salt
- 1 organic free-range egg
- 1 Tbsp high quality extra-virgin olive oil
- 1 cup organic rice milk or nut milk
- 1/2 tsp organic vanilla
- high quality olive oil and coconut oil , for cooking
Instructions
- In one large bowl, mix all the dry ingredients using a whisk.
- In another bowl, mix all the liquid ingredients with a whisk.
- Combine the wet into the dry ingredients bowl, add a bit more milk if it's too thick.
- Warm a large pan over medium heat, add some olive oil and use the 1/4 cup measuring cup to pour batter into pan.
- Cook until golden brown. Watch them carefully, they should only take 2-3 min per side.
- These will give you mini pancakes, kids and big kids will love them but they also cook quicker and are much easier to flip! 😉
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 81kcal | Fat: 2g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 104mg | Carbohydrates: 11g | Fiber: 1g | Protein: 2g | Vitamin A: 30% | Calcium: 32% | Iron: 0.7%
Such great pancakes! Same amount fo deliciousness in a nutritious and healthy treat. We’re going to make them. We love pancakes and I always play with flours, although not rye, but there’s always a first time 🙂 . Beautiful pictures too!
Thank you! Try to look for a stone-milled rye, it makes the flour much fluffier I find. I used to stay away from rye because I had only had rye bread and didn’t like the taste because they always add a spice in it that I don’t like, but rye flour has a fairly neutral taste otherwise, and I like to mix it with spelt in my baked goods. 🙂
I’ll have to try these with my kids. They love pancakes, but I hate giving them such a usually unhealthy breakfast. I love the mix of grains in these, as well as the lack of sugar.
Absolutely! Healthy pancakes are great for everyone, and the only sugar comes from the maple syrup, which is much better than white sugar in my opinion!
Gabrielle, like always, your pictures are absolutely beautiful and this recipe… YUM!! Looking forward to try it! xoxo
Thanks Kelly! 🙂
I love mini foods so I’m totally onboard with these mini pancakes. It doesn’t hurt that they are 10x better for me than the ones I usually whip up!
hahaha if we can have healthier pancakes, why not, right?! 🙂