Rock Star Triathlete coach Kerry Sullivan eats gluten-free – but that doesn’t mean he doesn’t have pancakes. The recipe below is his absolute favorite, and he makes them all the time. You’ll find these give you just as much energy as regular pancakes, without any gut distress.
Gluten Free Buckwheat Pancakes
Ingredients:
2 cups of buckwheat flour (gluten free)
3 eggs
2 Tbs coconut oil (liquid form)
1/2 cup coconut milk or water
1/4 cup honey
optional 1 tsp cinnamon
Mix all wet ingredients together. Then add dry ingredients. Blend until all flour is moistened. Add more coconut milk if you like thinner pancakes. Add more honey to taste. Pour by spoonfuls onto heated, greased (with coconut oil) skillet. When bubbles appear on top of pancakes flip and cook until light golden. Enjoy with maple syrup.
Makes 6, 4 inch pancakes
By Kerry Sullivan