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BUCKWHEAT BANANA PANCAKES

March 05, 2018 by Renee Tavoularis

BUCKWHEAT BANANA PANCAKES

Despite its name, buckwheat is not actually in the wheat family at all and is instead a seed that contains high amounts of fiber and protein. It has a wonderful nutty flavor that pairs wonderfully with the bananas in these pancakes and will make your breakfast nutrient-rich, satisfying and delicious.

MAKES 10 - 12 PANCAKES
20 MINUTES
GLUTEN-FREE
VEGAN

Ingredients

1 ¼ cups buckwheat flour
1 banana mashed
2 tablespoons flax meal
4 tablespoons water
1 teaspoons baking powder
1 cup full fat coconut milk
1 tablespoon apple cider vinegar
½ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon maple syrup
1 banana, sliced
1 - 2 tablespoons coconut oil, for cooking
Maple syrup, for serving 

Instructions

  • In a small bowl, combine the flax meal and water. Set aside for 10 minutes or until the mixture becomes a gel.
  • In a large bowl, place the mashed banana, coconut milk, apple cider vinegar and maple syrup. Whisk well to combine and make sure there are no lumps of mashed banana.
  • In a medium bowl, combine the buckwheat flour, baking powder, baking soda and salt. Add the flour mixture into the banana mixture until just combined. Do not overmix the batter.
  • Heat a large skillet over medium heat and add a small amount of coconut oil. Once pan is hot, add ¼ cup of the batter. Place 3-4 slices of banana on the top of the pancake and cook 2 minutes. Flip and cook for an additional 1 minute. Remove and place on a baking sheet. Place in a warm oven while you cook the remaining pancakes.
  • Repeat with remaining batter, adding more coconut oil when necessary.

NOTE:

  • Be cautious not to add too much coconut oil to the pan at once as the pancakes will become soggy.
  • The pancakes should not be much larger than the recommended ¼ cup of batter as they will become too large and difficult to flip.

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