What is better than waking up on a lazy Sunday morning to a large stack of pancakes? Yeah, nothing really. Even the thought is so comforting to me, waking up, sitting in the bright, morning sunshine and playing some music while happily munching on pancakes (healthy pancakes of course)
Normally, pancakes aren’t exactly the healthiest thing to consume. They are full of sugar and refined flours and thats before you even add the toppings on! But these pancakes are different, they contain whole, natural ingredients, no animal products and no refined sugar. They are also low fat. They are thick, fluffy and definitely filling. I have used Buckwheat flour in replacement for regular flour and a “flax egg” instead of a normal egg. So, naturally they no longer contain any cholesterol. Buckwheat has some amazing health benefits, which I have previously rambled on about before. Check it out here if you want to see.
As they are gluten free, I was genuinely surprised with their full, fluffy texture. They also held together very well, in fact, better than any other gluten free pancake I’ve ever made (and i’ve tried many!) I have experimented with using chia seeds and ground flax seeds for this recipe. Chia seeds didn’t work at all, so my little savour Mr. Flax seed came to the rescue. Which ended up working well because it gives it a nice, subtle, nutty flavour.
You can top these pancakes with anything you like! Banana ice cream or any other vegan ice cream, fruit, chocolate sauce etc. I topped mine with mixed berries, maple syrup and a sprinkle of buckinis. So delicious.
- 1 Cup Buckwheat Flour
- 1 Cup Unsweetened Almond Milk
- 1 Ripe Banana, Mashed
- 2 Tbsp Ground Flax Seeds
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- ½ Tsp Cinnamon
- 1 tbsp Rice Malt syrup or Maple syrup
- Coconut oil, for the pan
- Maple Syrup
- In a large bowl mix dry ingredients together.
- Add mashed banana, almond milk and maple syrup to the dry ingredients. Mix until combined
- Heat a medium frypan and add a small amount of coconut oil
- Scoop a small amount of batter into the frypan and cook until little bubbles appear on the surface. (about two minutes) Flip over and cook for two more minutes.
- Transfer to plate. Repeat with the rest of the batter