My usual pancake recipes use a variety of flours from coconut to chickpea, so I really wanted to try just a basic vanilla buckwheat pancake, and I have to say they turned out amazing! I topped this batch with a chocolate peanut butter ganache, cacao nibs, dried fig, white mulberries and blueberries. Heaven.
Serves 1 – Makes about 4 DVD sized pancakes
You will need:
1/4 cup + 2 tbsp Buckwheat Flour
1 tsp baking powder
1 tsp vanilla extract
1/2 smashed banana
1/3 cup milk of choice (I used soy milk)
1/8 cup carton egg whites
1/2 tsp sweetener (optional, I used coconut sugar)
dash of cinnamon (optional)
Directions:
Heat a skillet over medium/low heat. Melt a bit of coconut oil to coat the pan.
In a large mixing bowl, combine the flour and baking powder. Add in the rest of the ingredients besides the banana until well mixed, then whisk in the banana puree until it is completely incorporated. The batter will be on the runny side, but if it seems TOO runny, try adding more banana puree or a little more flour.
Scoop about 1/4 cup of the batter onto the skillet so it forms a nice circle about the size of a DVD. Let it cook until you see bubbles forming on the top, then flip and cook until both sides are browned. Repeat with the rest of the batter, and you should get about 4 pancakes!
Stack up tall on a plate and top with whatever your heart desires!
If you want the chocolate peanut butter ganache, simply combine 1 tbsp chocolate PB2 with 1 tsp melted peanut butter. The mixture might clump up, so add water SLOWLY until a nice runny texture is achieved.
ENJOY!
