HNC Buckwheat Pancakes

Pancakes. Just love ’em. As kids we would love making the ‘shake and pour’ pancakes and then smothering them with maple syrup, fruit and yoghurt. They can be a little more nutritious (and additive free) by making them yourself. Quick and easy, this is a recipe you will come back to and quickly remember.

A gluten free alternative to my HNC Blueberry pikelets, these are nut free, and can be dairy free. But not taste free!
buckwheat pancakes

Great to eat warm with fresh fruit, yoghurt or cashew cream, with maple syrup (the real stuff – not maple ‘flavoured’ syrup!) drizzled all over…a treat to start the day and one word really…YUM!

Buckwheat flour is technically not related to wheat at all despite the name, and is gluten free. It’s a high in fibre and protein alternative to white flour, and is higher in essential vitamins and minerals also when compared to white flour. It makes a mean pancake! Perfect for that lazy Sunday morning breakfast.

 INGREDIENTS

  • 1 Cup of Buckwheat flour
  • 1 teaspoon of baking powder
  • 1 large, ripe banana (the riper the sweeter!)
  • 1 egg
  • 1 cup milk of choice (I use coconut or rice milk)
  • 1 Tablespoon of pure maple syrup
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon (optional)
  • 3 heaped Tablespoons of desiccated coconut (optional, but adds that little bit extra. I use and love The Wholefood Pantry desiccated coconut – such a quality product and great value. Make sure your coconut is preservative free.)

HOW TO MAKE THEM

I literally throw everything into my blender, blend it all together, and then pour into the frypan straight from the blender. Easy!

Or, you can use a bowl, whisk and fork to mash the banana, following the instructions below:

1. Mash the banana in a large mixing bowl.

2. Add all of the dry ingredients to the mixing bowl, as well as the maple syrup. Stir to combine.

3. Whisk the eggs and milk together, then pour into the mixing bowl, whisking mixture together well until all combined.

4. Heat a large frypan over medium heat and brush with some oil (I use coconut oil – you could use butter if not dairy free)

5. Scoop in a spoon of batter to make pancakes the size you want them. Cook for about 2 minutes each side, or until the bubbles appear on the surface. Add more oil as needed.

6. Serve warm and top with whatever you feel like – fruit, maple syrup, butter, yoghurt, cashew cream, or my HNC crunchy nut mix.

buckwheat pancakes

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2 Comments

  1. Pingback: What?! Back to school...already?! Healthy School lunchbox ideas for you. - Healthy Natural Changes

  2. Pingback: HNC Blueberry pikelets - Healthy Natural Changes

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