Tag: buckwheat pancakes

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Buckwheat spelt pancakes with sunflower seeds and bananas

These pancakes are made with HEALTHY HEARTY STUFF. When served  to Adam’s nephew, he gasped, “how did you make these taste so good?!” It’s true they are really quite yummy.

This pancake recipe highlights buckwheat, which is a highly nutritious and gluten-free cereal also referred to as kasha. It has numerous health benefits. For example, it contains rutin, glycoside, that has been shown to strengthen capillary walls and improve circulation.  It also contains all eight essential amino acids, thus is high in protein.  Buckwheat also has a lot of fiber, B vitamins and is shown to regulate glucose levels which is helpful for controlling diabetes.

This recipe uses coconut butter milk instead of buttermilk, (or milk substitute made by blending coconut butter and water), honey instead of sugar and is topped with sunflowers for added protein and banana for some fruit vibes!

Buckwheat pancakes with sunflower seeds and bananas

Servings: about 6-8 pancakes, ~5 inches in diameter

Equipment: frying pan and blender if making coconut butter milk

Ingredients:

  • 3/4 cup buckwheat flour
  • 1 1/4 cup flour (I use spelt, but you could try using gluten-free flour mixes, or another mild or complementary flour like coconut, or almond)
  • 2 tsp baking powder
  • 3 tablespoons melted butter
  • 2 organic eggs, beaten
  • 2 cups coconut butter milk (blend heaping tablespoons of coconut butter into water at room temp)
  • 1-2 tablespoons honey
  • 1 teaspoon salt

Steps:

  1. Combine wet ingredients and stir
  2. Combine dry ingredients and stir
  3. Stir dry into wet and combine but not over stir, batter shouldn’t be too thin, less runny than cake or brownie batter but not thin. Think about the batter for the box-kine pancakes. If too thin add a little more flour until thickens up a bit
  4. Let rest for 30 minutes or so for best results
  5. Heat pan on medium to medium high depending on stove top
  6. If using non-stick you just add a little butter or coconut oil. Otherwise with stainless steel, use a significant about so that it cover the pan and the pancake will not burn. This is always the hardest part about pancake.
  7. Cook on one side, add sliced banana and sunflower seeds, check bottom when it begins to brown and when top begins to bubble a little flip. Turn down heat if necessary. You want it to cook inside before it burns on the outside : ) About 2 minutes per side.
  8. Eat alone or serve with jam or maple syrup  : )

 

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Simple Buckwheat Pancakes with sliced banana

This recipe gives buckwheat pancakes a the good reputation they deserve.  I made them for Christmas morning for my sweetie and his parents. Although they were my first experimentation with buckwheat, ever, they came out really yummy and hearty. I made silver dollar sized pancakes, and everyone ate them until they were gone! Topped with a little bit of pure maple syrup from the Catskill Mountains in New York and a little bit of organic butter and they were delicious and filling. Next time I’ll try adding some mac nuts or berries.

Recipe for Buckwheat Banana Pancakes

Ingredients:

  • ½ cup buckwheat flour
  • ½ cup organic white flour
  • ½ cup oatmeal
  • 1 cup milk (we use coconut butter blended with water to make a sort of coconut milk substitute)
  • 1 egg
  • 1 tablespoon baking powder (aluminum-free)
  • 1 tablespoon + pure maple syrup for in the pancakes plus more for eating after
  • 3 tablespoons coconut oil
  • sliced bananas

Steps:

  1. Mix together the dry ingredients
  2. Mix together the wet ingredients
  3. Add the wet to the dry and stir gently
  4. Then, heat coconut oil in a pan on medium to medium high when oil starts to get hot add the pancake batter.
  5. Add sliced bananas to the top of the pancakes
  6. Leave it until it starts to bubble and then flip over and cook for another 3 or so minutes
  7. Serve warm with butter, coconut oil and maple syrup.