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.
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