Saturday, March 2, 2013

Banana Buckwheat Pancakes

My dad is the pancake pro in my family. Most Sundays as a kid, I'd wake up to my dad whistling and cooking away in the kitchen. The smell of pancakes would waft through the house.

Now it's just me and I never make pancakes, but that changed this morning! I found a recipe for buckwheat pancakes that I've adapted just a bit. These are gluten free!




Ingredients

Raw Buckwheat Groats
  • 1/2 cup raw buckwheat groats ground into flour
  • 1/4 cup brown rice flour
  • 1 tsp baking powder
  • 3/4 cup almond milk
  • 1 to 2 tbsp pure maple syrup or agave nectar
  • 1 tsp pure vanilla extract
  • 2 tbsp chia seeds soaked in 4 ounces of water for 5 minutes
  • 1 ripe banana, sliced
  • Coconut oil for the pan

Directions:

Mix together the dry ingredients in a bowl, add in the wet ingredients, whisk together, and then fold in the banana slices.

Preheat your pan over medium heat with one teaspoon of coconut oil (your house will smell amazing!). Pour 1/4 cup of the batter onto the skillet. Cook until bubbles form, then flip to cook the other side. Repeat process for the remaining batter.

Top your pancakes with a little earth balance buttery spread, warm maple syrup, and fresh fruit.

Makes 6 4-inch pancakes.

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