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Himalayan Tartary Buckwheat Pancakes- Dr. Mark Hyman's Recipe
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Servings:
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Keywords:
breakfast
Pancakes
🧂 Ingredients
2
large eggs
(ideally pastured-raised)
1 1/2 cups
unsweetened almond milk
(I used dairy from Kalona Supernatural) (you may substitute 3/4 cup with seltzer water for a fluffier batter)
1 cup
Himalayan Tartary Buckwheat Super Nutrition Flour
1/2 cup
almond flour
2 tsp
pure vanilla extract
1/4 cup
melted coconut oil
3 tbsp
granulated monk fruit sweetener for baking (I use coconut sugar)
1/4 cup
pecans
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt (unrefined)
2 tsp
ground cinnamon
1/4 tsp
cardamom
1/4 tsp
powdered (or fresh grated) ginger
1/2 tsp
ground cloves
1/2 tsp
ground nutmeg
100% maple syrup
Optional:
berries, bee pollen, or any toppings of your choice
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Instructions
1
In a bowl, beat together the eggs, milk, vanilla, coconut oil, and monk fruit (
or coconut sugar). Beat until the eggs are fluffy. Fold in crushed pecans.
2
In a large bowl, mix the Himalayan Tartary Buckwheat Super Nutrition Flour and
almond flour, baking powder, baking soda, salt, and spices. Slowly add the dry
ingredients to the wet ingredients, stirring until fully combined and no lumps
remain.
3
Heat a large skillet under medium heat. When the griddle is hot, brush with
coconut oil and then add the batter to the griddle and cook for 2 minutes. Then,
turn the pancake and cook for an additional 2 minutes.
4
Transfer the pancakes to a platter and add blueberries and strawberries for
garnish. Add maple syrup and enjoy!
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