(Vegan and Gluten-Free)
Makes ~6 pancakes (6”)
Prep time ~5min
Cook time ~10min
1 TBS ground Flax seed
3 TBS water
1 cup buckwheat flour (we use Bob's Red Mill)
1 tsp baking powder
1/2 tsp sea salt
1 cup almond or coconut milk
2 TBS extra virgin olive oil
1 TBS cinnamon
1/2 cup dairy-free chocolate chips
In a small bowl, combine flax seed and water until well mixed. Let set for 2-3 minutes
In a large bowl, add together flour, baking powder, salt, milk, oil, and cinnamon. Stir in flax combination until only a few lumps of flour remain. Dice bananas into bowl and add chocolate chips, mix together. Batter will be thick (buckwheat is a dense flour), for thinner pancakes add 1/4 - 1/2 cup water to mixture as desired.
Heat skillet on Medium. Spoon mixture onto pan to make approximately 6” cakes. Air bubbles will begin to rise through batter and edges will begin to dry out and lift off bottom of pan, this means it is time to flip (these cook quickly, but the grey coloring of the batter makes “browning” difficult to see).
Place on plate and enjoy. Add peanut butter, maple syrup, blueberry-maple syrup, diced fruits, or whatever your heart desires.
Instead of bananas and chocolate chips, feel free to be creative and add whatever you wish for a fun, flavorful breakfast. Mixed berries is one of our favorites. 1/3 cup chopped walnuts adds a nice crunch.
I am a purist about my syrup. I love plain old, 100% maple syrup, although I do love a good flavored one from time to time. Daniel found this Blueberry maple syrup at the farmer's market, and I have to say, a drizzle on my pancakes did wonders!
Our tower of pancakes waiting to be devoured!
Daniel enjoying our delicious Buckwheat pancakes
(with peanut butter on top!)
If you make them, be sure to let us know how yours turned out!