Add your own personal touch to this recipe with your favorite fruit! For the batch I made this morning, fresh bananas were the perfect compliment. However blueberries, strawberries, and peaches all work well. Which would you fancy?
2 cups buckwheat flour
1 1/2 cups nondairy milk
1/2 cup water
1 egg replacer (I prefer 1 tbsp flax meal, 2 tbsp water, mixed)
1 1/2 tsp baking powder
1 tsp vanilla
1 banana, cut lengthwise into quarters, then thinly sliced
(If you've got a sweet-tooth, you may wish to add 1/2 cup sugar or agave nectar)
1) In a large mixing bowl, combine dry ingredients and stir well
2) Mix together flax and water, let it set for a minute to congeal
3) While flax is congealing, warm a pan on medium heat or turn a griddle to medium
4) Add flax/water mixture and wet ingredients to the dry ingredients, stir until the batter is smooth
5) Add banana slices to the pancake batter and stir well
6) Spoon the batter onto the pan or griddle in any desired size or shape
7) Once bubbles appear throughout the pancake, flip it
8) Let the pancake cook for roughly two minutes on this side, or until it is golden
9) Serve and enjoy!
|A buckwheat feast!|
Call me crazy (my family does), but I like to eat these pancakes with peanut butter! I'll stack them three high with peanut butter in between, making a triple-decker peanut butter sandwich. Then I'll pour just a tablespoon or so of maple syrup on top, letting it soak through the pancakes. This makes a delicious breakfast with enough protein, fiber, and other nutrients to get you through any morning!
|Simply divine pb sandwich|