I woke up this Saturday morning craving my typical weekend breakfast - healthy pancakes! I have a few recipes through which I rotate, but this morning I decided to try something new. I cracked open my covered-in-food Whole Foods to Thrive book by Brendan Brazier. It has over 200 healthy, vegan recipes in it, and they're super tasty as well. I've made a handful so far and I love them all. I decided to make the Buckwheat Banana Pancakes, but since I didn't have all of the ingredients at hand, I improvised a bit. Here's how it went down:
Buckwheat Banana Pancakes
Adapted from Whole Foods to Thrive
1 cup of buckwheat flour
1/4 cup of ground flaxseed
1/4 cup of quinoa flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 banana
2 cups filtered water
1/2 cup large oat flakes
In a bowl, mix all dry ingredients. In a separate, small bowl, crush the banana with a fork until pureed. Add the water to the banana, mix and add that wet mixture slowly to the dry ingredients. Once well combined, set the batter aside for 10-15 mins. This allows for the flax and oats to absorb some water and hold everything together nicely once cooked.
Lightly oil a pan with coconut oil (or canola if you don't have coconut) and heat over medium heat. Pour in the pancake batter to desired size and cook for about 2-3 minutes or until bubbles form and edges brown. Flip and cook another 2-3 mins on the other side.
This batch made about a dozen medium sized pancakes. It was enough to feed two hungry mouths with some leftovers for later. These pancakes aren't at all sweet, so top them with your favourite toppings (nut butter, maple syrup, jam, etc.). I spread some sunflower seed butter on two pancakes and drizzled maple syrup on top of that. Then I stacked 'em and ate with a fork. It was super delicious and nutritious!
Even my kitty Micko thought they smelled amazing!
Buckwheat Banana Pancakes
Adapted from Whole Foods to Thrive
1 cup of buckwheat flour
1/4 cup of ground flaxseed
1/4 cup of quinoa flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 banana
2 cups filtered water
1/2 cup large oat flakes
In a bowl, mix all dry ingredients. In a separate, small bowl, crush the banana with a fork until pureed. Add the water to the banana, mix and add that wet mixture slowly to the dry ingredients. Once well combined, set the batter aside for 10-15 mins. This allows for the flax and oats to absorb some water and hold everything together nicely once cooked.
Lightly oil a pan with coconut oil (or canola if you don't have coconut) and heat over medium heat. Pour in the pancake batter to desired size and cook for about 2-3 minutes or until bubbles form and edges brown. Flip and cook another 2-3 mins on the other side.
This batch made about a dozen medium sized pancakes. It was enough to feed two hungry mouths with some leftovers for later. These pancakes aren't at all sweet, so top them with your favourite toppings (nut butter, maple syrup, jam, etc.). I spread some sunflower seed butter on two pancakes and drizzled maple syrup on top of that. Then I stacked 'em and ate with a fork. It was super delicious and nutritious!
Even my kitty Micko thought they smelled amazing!
