Cinnamon Buckwheat Pancakes

Processed with VSCOcam with f2 preset

I’ve never been much of a pancake fan, I’m more of a porridge or egg on toast in the morning kinda gal. However, these might be enough to convert me to a pancake lover. These are my take on a healthy version of pancakes, they are dairy free and can be made gluten free or vegan.

Cinnamon Buckwheat Pancakes

Ingredients
2 tbsp buckwheat groats
1 tbsp gluten free oats (or almond meal if sensitive)
1/4 mashed banana
1 egg white (can substitute for a flax/chia egg)
dash of almond milk/water (or milk of choice)
1/2 tsp of baking powder
Coconut oil – to cook

Optional
1/2 tsp of cinnamon
1/2 tsp vanilla essence

Toppings
Banana icecream (blended frozen bananas)
Greek yoghurt/Coyo
Raspberry Puree (frozen raspberries, defrosted and pureed)
Granola
Pure mape syrup
Any fruits
Whatever you fancy!

Method

1. Soak the buckwheat groats, oats, milk and banana over night or for one hour and blend with a hand blender until smooth.
2. Add egg, baking powder and any optional flavourings such as cinnamon and vanilla (cacao and maca is another good one) and mix until incorporated.
3. Melt coconut oil in pan
4. Cook on medium heat, making 2 pancakes at a time. Cook on each side for roughly a minute.
5. Transfer to a plate and wrap in aluminium foil to keep warm.
6. Top with whatever topping you desire and devour ASAP!

Processed with VSCOcam with f2 preset

Advertisements

2 thoughts on “Cinnamon Buckwheat Pancakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s