Sometimes you just need to sleep in and make yourself pancakes.
I’ve been playing around with buckwheat flour for a few months now. I actually prefer it straight up, not mixed with AP flour. I like really hearty grain taste and the more fiber the better. This recipe could be adapted to use half buckwheat flour/AP flour for those that are not as crazy about grains as me.
I also think it’s important to make recipes that can be vegan, gluten-free, dairy-free, etc. There are going to be people out there that need these types of diets. While I’m lucky enough to practically be a human receptacle of all foods, a lot of people are not.
This one is for my gluten-free/vegan friends:
Makes 2, 5-inch pancakes (will be thick and fluffy)
- 2/3 cup of buckwheat flour
- 1 TBSP agave nectar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/3 cup of almond milk
- Coconut oil to grease pan or griddle
Optional Toppings (I say optional but realllllly necessary)
- sliced almonds
- peanut butter or almond butter
- sliced banana
- Combine all ingredients and mix until well combined
- Heat griddle or skillet to 350 degrees, grease with coconut oil
- Bour batter in 2 round, 5-inch pancakes onto a griddle or heated skillet
- Flip when bottom of pancake is set (approximately 3 minutes)
- Top pancakes with optional nut butter, bananas, and almonds. YUM.
Enjoy these! High fiber, no animals harmed in the making, AND delish.