Buckwheat Pancakes
These nutrient-packed buckwheat pancakes are an easy-to-make, one-bowl weekend ritual. Naturally vegan and gluten-free, they can also be made soy- or nut-free. Top with your favorite toppings for a satisfying breakfast or brunch.
Price per Serving
Instructions
- 1
Mash the bananas (2 ripe) in a large bowl.
- 2
Add the ground flax (1 tbsp), unsweetened soy milk (1 cup), buckwheat flour (1 cup), baking powder (1 tsp), ground cinnamon (1 tsp), pure vanilla extract (1 tsp), salt (0.25 tsp), and pumpkin spice (0.25 tsp) (if using). Stir until well combined. If the batter seems too runny, let it sit for 5 minutes to thicken slightly.
- 3
Preheat a non-stick pan over medium heat and add some oil. Once hot, dollop about batter (2 tbsp) into the pan, shaping into round pancakes.
- 4
Cook until lightly golden on the bottom, then flip and cook on the other side.
- 5
Serve with desired toppings, such as fresh mixed berries (1 cup) and almond butter (3 tbsp), and enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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