Whether you are craving breakfast for dinner or want to start your Sunday morning off with a plate of deliciousness…these pancakes are the way to go!
These pancakes are made with sprouted buckwheat flour which is actually a pseudo-grain, it is made from the seeds of a plant related to rhubarb. Buckwheat is a great substitute for those who cannot have gluten! This pseudo-grain is rich is protein, fibre, B vitamins, potassium, phosphorus, calcium and iron- making it super nutrient dense!
Buckwheat Banana Pancakes
- Calories 265
- Fat 6.7g
- Protein 6g
- Carbs 48.7g
- Sugars 14.4g
- Salt 282mg
- Fibre 5.7g
- 1 and a half large ripe bananas
- 1 cup sprouted buckwheat flour (I recommend the brand Second Spring Foods)
- 1 cup plant milk, I used coconut milk
- 1 tablespoon oil, I used avocado
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 pinch sea salt
- Place all ingredients into a high powered blender and blend until smooth
- Heat a non-stick pan on medium heat, melt some ghee on the pan or other type of oil
- Once your fat source is melted, pour your batter into the centre of the pan- make the pancake as big or small as you like
- Let cook until you see bubbles start to form on the surface of the uncooked side, then carefully flip over
- Cook for another 1-2 minutes
- Plate and top with some warm berries, almond butter and maple syrup!