Buckwheat Pancakes

This week marks the last few days of the clean eating series on TBC! I’m a bit sad to see it come to an end, to be honest. I have learned so much this past month about nutrition and eating conscientiously that I can’t wait to continue cooking clean for Stephen and myself!

But on to today’s recipe! I totally meant to have this recipe ready for you guys on Friday but, then life happened. So instead, I’m sharing these incredible buckwheat pancakes today so you guys can get some brunch inspiration for next weekend! But before I tell you how quick and easy these are, I have to tell you about our weekend! We ended up having a game night with a few of our friends and had so much fun! Full disclosure: we are not usually a board-game-playing couple, I think the closest we get is playing Heads Up on our phones, but I think we could be turning into one! Have you guys ever heard of the board game called 7 Wonders?  It’s pretty rad and it even has us talking about growing our non-existent board game collection! That’s a major deal in the Cornelius house. Definitely a win if you’re on the lookout for a fun board game!

Now back to these delicious pancakes! They are made with half whole-wheat, half buckwheat flour a touch of maple syrup and banana for sweetness and chia seeds for an added nutritional boost! They’re hearty but still fluffy and taste like heaven when topped with powdered coconut sugar, maple syrup and fresh bananas.

Happily, these pancakes can be served with just about anything and taste amazing, so feel free to pair them with whatever fruit you have on hand! But definitely don’t skimp on the maple syrup. That’s a must.

And these would be such a wonderful pre-game breakfast next Sunday. I can just imagine them piled high topped with mountains and mountains of whipped cream.

Buckwheat Pancakes

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: The Blonde Chef

Serves: 8-10 pancakes

What You'll Need

• ½ cup buckwheat flour
• ½ cup whole wheat flour
• 2 tsp baking powder
• ¼ tsp salt
• 2 ripe bananas
• 4 tbsp chia seeds
• 1⅓ cup almond milk
• 2 tbsp coconut oil, melted
• 1 tbs. Maple Syrup (you can sub in honey or agave)
• To serve:
• 1 banana
• Maple Syrup
• Powdered Coconut Sugar

Instructions

1. In a medium-sized bowl, combine the flour, baking powder and salt and mix well.
2. Add the other ingredients to the food processor and blend well then fold into the dry ingredients.
3. To a heated cast-iron skillet over a medium-high heat add a scoop of pancake mix and once bubbles start to form, flip to the other side for another minute.
4. To serve, top with powdered coconut sugar, maple syrup and fresh bananas.

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