These are a favorite weekend treat in our house, a perfect mid-morning snack with a nice warm cuppa.
I like to make these in mini form because they’re much easier to flip, and I try to dole them out five or six at a time.
Stack em high y’all, stack em high!
Buckwheat is a powerhouse of goodness in comparison to regular flour. It contains fibre, protein and magnesium…so yes these pancakes will do your body good!
Serves: 18 – 20 mini pancakes
- 1 cup of buckwheat flour
- pinch of Himalayan salt/sea salt
- 1 cup of almond milk
- 1/2 a banana
- 1 tablespoon of honey/agave/maple syrup
- 1 teaspoon baking powder
- 1 1/2 teaspoon of butter/coconut oil/tahini
- Butter/coconut oil to fry
- Blitz all the ingredients together with a hand blender/blender or bullet. A whisk will do the job just fine too, just make sure the mixture is nice and smooth.
- Heat about a teaspoon of coconut oil/butter in a large frying pan and give it an even swirl.
- When the pan is hot, start dropping about a tablespoon of mixture onto the pan. I usually fit about six or seven at a time. When you see bubbles forming on top of the pancakes, flip them over with a spatula.
- Don’t allow your pan to get too hot, or the pancakes will start to burn! Once you have the first batch done, turn down the heat to medium.
- For every batch, add about 1/4 teaspoon more oil/butter. I do find coconut particularly good for buckwheat pancakes because it doesn’t burn.
Top your pancakes with some fruit, a drizzle of honey and whatever else you desire. My usual (pictured) always has some bee pollen, chia seeds and cacao nibs.
Be as creative as you desire.