Buckwheat is probably the BEST flour to use when making pancakes. They come out so thick and fluffy. You’ll never go back to plain old white flour pancakes.
I had dinner before I went to silks training on Tuesday so I didn’t want anything too heavy when I got home. I had a load of fruit that I had to get rid of so I thought I’d make the fruitiest pancakes going! Baking (Ok, I know they’re only pancakes but it’s still baking in my eyes) is so relaxing and so good for getting rid of any stress you’re carrying around. Mashing those bananas releases ALL the tension. Well, not this time as I allocated that task to himself. Bless him, sure he can’t crack an egg. Hates them. And making him do that would just be mean.
I feel like maaaybe I should have left the raspberries whole the way I did with the blueberries, but they were still good all mashed up. Also this recipe is totally do-able without eggs so if you wanted to go vegan, add another banana instead of the egg. This recipe made enough for about five medium sized pancakes. We totally ate one as the rest were cooking.
- 1 1/2 or 2 cups of Buckwheat Flour
- 1 (or two if you want to go vegan) Mashed Banana
- 1 beaten Egg (none if vegan)
- 1 1/2 cups Almond Milk
- 1 teaspoon Baking Soda
- 1/2 a packet of Blueberries
- 1/2 packet of Raspberries
- Optional Toasted Almonds and Mango.
- Squeezed Lemon and Maple Syrup
- Coconut Oil
- Add the flour and baking soda to a large bowl.
- Mash (or don’t if you like them whole) the raspberries into the banana and add it to the bowl
- Add the egg and almond milk to the bowl and start mixing everything together until you get a runny consistency. If it’s a little thick, add more almond milk.
- Pop the blueberries whole into the mixture.
- Add you coconut oil to the pan, then add the mixture to the pan. I made them small to medium so they are easier to flip.
- Wait until the mixture starts to bubble then flip them over.
- Squeeze over the lemon, add the mango, almonds and maple syrup and you’re ready to go.