Nothing like a stack of pancakes on a Saturday morning. These pancakes are fluffy, comforting and filling. Buckwheat is a great whole grain, fibre packed, gluten free flour. It has a rich nutty flavour and is packed with protein and calcium. If you are not gluten intolerant, feel free to mix buckwheat flour with another flour of your choice to lessen the buckwheat flavour. Also these can be made vegan by substituting the egg with a flax or chia eggs (1 tbsp flax or chia to 3 tbsp water…resting in the fridge for at least 15 minutes). I sweetened the batter of these pancakes with coconut sugar which is a really tasty brown colored sugar made naturally from coconuts. Unlike regular table sugar, coconut sugar contains iron, zinc, calcium and potassium. It also contains the fibre inulin, which slows glucose absorption which will help stabilize blood sugar and keep you fuller, longer. I also added flaxseed for extra omega-3s, fibre and an antioxidant punch.
These are really simple to make. The key is knowing when to flip your pancakes. Be patient and Wait until the surface begins to bubble, then flip! Enjoy these on a weekend morning with coffee or tea. I topped mine with caramelized bananas, coconut flakes, blackberries and pure maple syrup but these pancakes really call for any topping you like! Bon appétit mes amours!
• 1 cup buckwheat flour
• 1 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 3 tbsp coconut sugar plus extra for sprinkling on caramelized bananas
• 1 egg
• 2 ripe bananas
• 1 tbsp flax (ground)
• 1 tbsp cinnamon
• 2 tbsp coconut oil
• pinch salt
1. Mash one banana in a bowl until it looks like a chunky sauce. Add egg, almond milk, and vanilla. Whisk until combined.
2. In another bowl, mix buckwheat flour, baking powder, coconut sugar, flax, cinnamon, and salt.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Place batter aside.
4. For the caramelized bananas heat 1 tbsp of coconut oil on medium-hight. Slice bananas thinly and coat in coconut sugar. Fry on each side for about 4-5 minutes or until golden. Place on a plate.
5. Preheat skillet on medium heat with 1 tbsp coconut oil. Place the batter in the skillet and using the back of your spoon, form batter into circles. Cook until surface begins to bubble, then flip and cook on the opposite side for 2 minutes. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Add more coconut oil if needed to skillet so the pancakes do not stick.