Buckwheat Banana Coconut Pancakes

Breakfast for me is usually tea, one of my home-made breads topped with nut butter, honey and cinnamon or apple butter and, a piece of fruit.  If I’m going to have a particularly active morning I’ll cook up some steel-cut oatmeal made with a date and chopped up apples, healthy but fast and simple. If we make breakfast say on a weekend it is usually man-friendly: eggs, potatoes and bacon/sausage but, my man is away this weekend, so, I decided I would make something out of two things I love and he hates: Bananas and Pancakes.

This is my perfected, healthy, gluten-free, banana pancake recipe.  If you’re not into banana’s you can change-up for apple sauce or even pumpkin puree!  Oat flour can be made simply by fine grinding rolled oats, same goes for  almond flour.

Large non-stick fry pan
Butter/oil for pan
Medium bowl
1/2         cup Buckwheat Flour
1/4         cup Rice Flour
1/4         cup Oat or Almond Flour
1              tablespoon Organic Cane Sugar
2             teaspoons Baking powder
1/2         teaspoon Baking Soda
1/4         teaspoon Sea Salt
1              teaspoon Cinnamon
3-4         tablespoons Unsweetened/Unsulfered Shredded Coconut
Small bowl:
1             large ripe Banana, mashed (or sub apple sauce or pumpkin puree equivalent to 1/2 cup)
3/4        cup Almond Milk (or Rice, Soy, Hemp ect)
1              large Egg
1              teaspoon Vanilla
3             tablespoons Melted Coconut Oil

Optional: Chopped Nuts
Makes approximately 6 medium-sized pancakes.

Combine Dry.  Mix Wet. Blend all together and let stand for 5 minutes.  Cook  on medium-high heat.

Serve with warm dark maple syrup or nut butters. Delish!

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