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
- Combine ground flax and water in a small bowl and let stand for a few minutes to congeal.
- Mash the banana in a medium mixing bowl.
- Heat a frying pan on medium heat and add 1 tbsp of coconut oil onto the pan.
- 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.
- Add the flour and the non-dairy milk into the mixing bowl and whisk until there are no clumps.
- 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!
- 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.
- Continue until you’ve used up all the batter, or keep the leftover batter in the fridge for up to two days.
- Serve with your favourite pancake toppings; maple syrup, sliced banana, berries, walnuts, shredded coconut… the world is your oyster…errrr…pancake? Enjoy!