Banana + Buckwheat Pancakes

Banana + Buckwheat Pancakes 

Ah Weekends.... I would say yay! sleep-ins, but I've got 3 kids so...moving on haha

What it does mean is longer meal times with loved ones, maybe an extra coffee, extra cuddles, and nowhere to be. This pancake recipe is a simple delicious way to spend a Sunday.

Enjoy x 

BANANA + BUCKWHEAT PANCAKES

Serves: 4

INGREDIENTS 

• 3/4 cup mashed Banana (approximately 2 medium bananas)

• 1/2 cup Egg whites or 3 fre- range Eggs* lightly whisked 

• 1/2 cup Buckwheat flour **

• 1/2 teaspoon Baking soda 

• 1/8 teaspoon of Sea salt 

• 1 teaspoon ground Cinnamon 

• 1 teaspoon Vanilla extract 

• 1 tablespoon Flax seeds 

• 1 tablespoon Chia seeds 

• Optional: 1 tablespoon of liquid sweetner of choice such as maple syrup, rice malt or agave. 

• Coconut oil for pan. 

METHOD 

In a small bowl mash banana.

In a large bowl combine buckwheat, baking soda, salt and cinnamon.

Add egg whites or whisked eggs* to buckwheat mixture.

Fold through banana and sweetener if using.

Add flax and chia.

Let sit for 5 minutes and allow batter to thicken. 

Heat a large frying pan on a low-medium heat, add coconut oil to grease pan.

Using a 1/4 cup measuring cup or scoop of choice pour pancakes of desired size.

Typically I fit four in a pan. (I like to make small ones for the kids) 

Cook until bubbles form on top. Flip and cook for a further minute.

Transfer to a plate as you cook, four in the pan at a time. 

Serve with fruit, yoghurt, maple syrup, nut butter, kefir, toasted nuts and seeds…the possibilities are endless! 

NOTE: * If you use whole eggs, add 2 tablespoons of almond, coconut or milk of choice at the end of the recipe steps and mix well to loosen batter. 

** You can replace buckwheat flour with the same quantity of protein powder of choice for high protein pancakes.