Fabulously Healthy Buckwheat Pancakes

Recipe from PickUpLimes

Husband-Tested in Alice’s Kitchen

Makes approx. 16 (2-inch) pancakes

(The original recipe said that it yielded 10-12 small pancakes, but I was able to make 17 uniform 2-inch pancakes.)

We had never had buckwheat pancakes before.  They are not like the fluffy ones you might get at a pancake house, but we thought they were very good and filling.  We loved the smallness of them because they make a tall stack.  Instead of putting a pat of butter between each pancake, we opted for healthier additions.  We put a little drizzle of Seedy Almond Butter over the top along with Homemade Berry Sauce and frozen berries for a truly fabulous breakfast.

2 very ripe bananas

1 teaspoon (5 ml) pure vanilla extract

¾ cup (175 ml) plant milk (I used unsweetened almond milk.)

1 cup (128 g) buckwheat flour

1 Tablespoon ground flaxseeds

1 teaspoon (5 g) baking powder

1 teaspoon (5 g) ground cinnamon

¼ teaspoon kosher salt or sea salt

¼ teaspoon pumpkin pie spice (I used 1 teaspoon.)

1 teaspoon or more coconut oil (I used coconut oil cooking spray to coat the pan.)

Mash the bananas in a large bowl along with the vanilla.  Add the milk and whisk until combined.  Whisk in the rest of the dry ingredients until well combined. 

Preheat a large non-stick frying pan over medium heat.  Add about 1 teaspoon coconut oil or spray the pan with coconut oil spray. 

Dollop the batter into the pan, making the pancakes about 2 inches (5 cm.) in diameter.  (I used an 1/8-cup measure to do this and was able to make pretty uniform 2-inch pancakes.)

Depending on the size of your pan/cooking surface, you will need to do this in batches. 

Cook on one side a few minutes or until you begin to see small holes in the top of the pancakes.  The pancakes will also be browned on the bottom and easily moved.  Then, using a spatula, flip the pancakes over to cook on the other side. 

Remove from heat and serve.

Notes: 

Storage:  These are best eaten immediately, but they can be frozen with parchment paper in between each pancake so that they don’t stick together.  Enjoy them within a month.

Batch-Make: You can make this in batches and freeze for on-the-go breakfasts.  Simply pop in the toaster or back in the oven to defrost and enjoy.  You can also make batches of the dry ingredients and store in the fridge.  Then, just add the bananas, vanilla, and milk when you are ready for pancakes.

Variations: Serve with nut butter, or Seedy Almond Butter, or Berry Chia Jam, or Berry Sauce, banana coins, melted dark chocolate, maple or agave syrup, fresh or frozen berries.

Nutritional Info:  (According to my calculations) This recipe when divided by 3 servings equals about 251 calories; 6.6 grams fiber.  This recipe when divided by 2 servings equals about 376 calories; 9.9 grams fiber.