Cacao Nib Buckwheat Pancakes with Fried Banana
February 16, 2015 | Serves 2-4
For the Pancakes:
- 1 Cup of Buckwheat Flour
- 2 Eggs
- 2 Tablespoons of Maple Syrup/Honey
- 2 Tablespoons of Melted Coconut Oil
- 1 Teaspoon of Baking Powder
- Pinch of Coarse Salt
- 1 Cup of Almond Milk, Unsweetened
- 1 Handful of Cacao Nibs (or Dark Chocolate Chips)
For the Fried Banana:
- 1/2 Banana per Person
- Coconut Oil
- Optional: Cinnamon
So I’m a bit obsessed with buckwheat pancakes at the moment. I think they’re genuinely more delicious than regular pancakes, they’re so fluffy and full of flavour. Buckwheat is so much more nutritious than regular flour, it’s packed with cancer fighting flavonoids, doesn’t spike your blood sugar and is great for your heart too. These ones are my absolute personal favourite, I challenge anyone not to like them! If you’re having pancakes, this is the way to have them! Try out some other flavours here.
Add everything except for the almond milk and cacao nibs to your food processor and blitz until well combined.
Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.
Add the mixture to a jug and stir in the cacao nibs. Heat some coconut oil in a pan on medium-low heat. Drizzle in enough mixture for your desired pancake size.
Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side until it’s golden brown and then plate. Continue with the other pancakes, stacking them on top of each other to keep them warm.
When the pancakes are done cut your banana in half and then cut it in half again lengthways. Add it to the pan with a little more coconut oil and let it sizzle away for about 2 minutes. I sprinkle mine with a little cinnamon too. Then flip and cook for another minute or two.
Plate the pancakes, top with the bananas and any other toppings. I also added some coconut cream, more cacao nibs and a drizzle of maple syrup.
This recipe is Gluten Free & Dairy Free.