Vegan I Gluten Free
Serves: 8-10 pancakes
Time: 20 minutes
1/2 cup buckwheat flour
1/4 cup almond meal
3 tbsp. tapioca powder
2 tbsp. chia seeds
2 tsp. cinnamon
2 bananas, mashed
1 cup nut milk
2 tbsp. coconut oil, melted
Toppings: fruit, coconut shreds, dark chocolate, maple syrup, date glaze, nuts, etc.
Combine all the dry ingredients, buckwheat flour- cinnamon, and stir well.
Mash the bananas with a fork and add to the flour mixture. Stir in the nut milk of choice and coconut oil. Mix the batter until mostly smooth.
Heat a skillet greased with a little coconut oil over medium heat. Once hot, but not smoking, add your desired amount of batter to make big or small pancakes. Cook for 1-3 minutes, until the edges begin to bubble and it releases from the pan. Using a spatula, flip and cook the other side until golden brown, another 1-3 minutes. Let cool and serve warm with your favorite toppings!
Tip: For perfect circle pancakes, use a cookie cutter or circle frame for cooking, inserting the batter inside the ring. It helps to grease the ring with a bit of coconut oil so it doesn't stick. However, when you flip the pancake, if it does stick inside the ring, simply use the back of a spoon to press the batter down the ring to the pan. This won't effect the shape or taste!
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