Almond Butter Buckwheat Pancakes
February 08, 2016 | Serves 3
- 1 Cup of Buckwheat Flour
- 2 Eggs
- 2 Tablespoons of Maple Syrup
- 2 Tablespoons of Melted Coconut Oil
- 1 Teaspoon of Baking Powder
- 1 Cup of Almond Milk
- 2 Tablespoons of Almond Butter
To Serve: Bananas, Almond Butter, Maple Syrup, Almonds etc
Just in time for Pancake Tuesday! I’m a sucker for Buckwheat Pancakes so rather than post a different kind I decided to stick with my beloveds and just amp up the flavour. These are insane! There’s almond butter whizzed up in the mixture so each fluffy pancake has that amazing flavour and I drizzle it on top too. They’re literally the dream! Buckwheat flour is great for you, it doesn’t spike your blood sugar like regular flour, it’s great for your heart and it’s really satisfying. Add in all those good fats, Vitamin E and protein from the almonds and you’ve got the perfect start to the day.
Add all of the ingredients except for the almond milk and almond butter to your food processor and blend until combined.
Gradually pour in the almond milk while blending until you have a smooth, runny but thick batter.
Add in the almond butter and blend until combined.
Add the mixture to a jug. Heat some extra coconut oil in a pan on medium 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.
Serve with banana and a drizzle of almond butter and maple syrup.