Banana buckwheat pancakes

October 15, 2015

 

 

It’s getting cooler and the time for cooked breakfasts is here! Check out the Warming Breakfasts eBook for plenty of porridge ideas. But sometimes it just needs to be pancakes, right? These are super healthy and delicious, no need to feel guilty when whipping them up for breakfast. The maca powder is a completely optional addition for an extra superfoods boost. Also try other toppings for the pancakes, such as berries, nuts, cacao powder, cashew cream or chia jam

 

Preparation time: 15 minutes

Makes 1 serving (5 small pancakes): 

 

- ½ cup buckwheat flour

- ½ cup water

- ½ banana 

- 1 Tbsp almond butter

- 1 tsp vanilla extract

- ½ tsp cinnamon 

- ½ tsp baking powder

- pinch of sea salt 

- optional: 1 tsp maca powder

 

- virgin coconut oil 

 

For the topping: 

- ½ banana

- 2-3 Tbsp maple syrup 

- ½ tsp cinnamon 

- 1 Tbsp slivered almonds

- 1 Tbsp cacao nibs

 

  1. Blend all ingredients in a blender or food processor at medium speed for 30 seconds (in Thermomix at speed 4). 

  2. Heat a pan over medium heat on the stove for 2 minutes. Add the slivered almonds and brown them. Keep an eye on them, they burn quickly! Once slightly browned, put to the side. 

  3. Next, add ½ tsp coconut oil to the pan and drop 1 heaped tablespoon of dough at a time into the pan. Cook the pancakes for one minute on each side or until browned and cooked through. 

  4. In the meantime, finely chop the ½ banana for your topping, mix it with the maple syrup and cinnamon, and set to the side. 

  5. Once all pancakes are done, drizzle with the banana maple mix, top with slivered almonds and cacao nibs. Serve right away. 

Yummy! 

 

 

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© 2019 Martina Zand