I am back with another pancake recipe!  I usually only make pancakes on Sundays, but I made these this past Wednesday since I don’t start teaching until 3:30 pm, and I wanted to make an extra special breakfast.  It was my first day back teaching, and I felt the need to take it slow, to really milk my last few hours “off” before getting back into my regular working routine.  I decided to make simple buckwheat banana pancakes because they are  straight forward, they cook quickly and they taste delicious!  Not only that, it’s been months that I haven’t felt much like being in the kitchen because it was so warm, so now that it’s cooling off and fall is just around the corner, I want something warm and decadent to start my day with!  I love using buckwheat flour for pancakes because I noticed that it cooks faster than regular flour.  Not only that, it’s gluten-free so I don’t feel as full or bloated as I would after scarfing down two or three of these big guys! 

Time: 10 mins prep, 35 mins to cook

Yield: Approx 6 large or 8 small pancakes

• 1 tbsp ground flax
• 2 tbsp water
• 1 banana
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• pinch of cinnamon
• 1 tsp baking soda
• 1 cup buckwheat flour
• 1 cup + 2 tbsp non-dairy milk

1. Combine ground flax and water in a small bowl and let stand for a few minutes to congeal.
2. Mash the banana in a medium mixing bowl.
3. Heat a frying pan on medium heat and add 1 tbsp of coconut oil onto the pan.
4. Add the melted coconut, the ground flax mixture, vanilla extract, cinnamon and baking soda into the bowl with the mashed banana.  Mix until well-combined.
5. Add the flour and the non-dairy milk into the mixing bowl and whisk until there are no clumps.
6. Pour 1/4-1/2 cup of the batter onto the frying pan.  I usually just eyeball it, and I made large pancakes.  The smaller the pancake, the quicker the cook time, and easier to flip!
7. Let the pancake cook for about 2-4 minutes on each side.  When you see a lot of popped bubbles on the surface of the pancake, then you know it’s ready to flip.
8. Continue until you’ve used up all the batter, or keep the leftover batter in the fridge for up to two days.
9. Serve with your favourite pancake toppings; maple syrup, sliced banana, berries, walnuts, shredded coconut… the world is your oyster…errrr…pancake?  Enjoy!