Healthy Vegan Buckwheat Banana Pancakes
Ingredients
- Half cup buckwheat flour
- 2 small bananas
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 2 Tsp baking powder
- 1 Tbsp coconut sugar or agave syrup
- 1 tsp apple cider vinegar
- Half cup almond milk
Preparation
Mix all ingredients in a blender until the mixture is thicker than a crepe batter.
Heat a frying pan with coconut oil and pour in the batter to form pancakes of desired size; smaller ones are easier to flip.
Cook until bubbles form on the top, then flip and cook the other side.
Serve with coconut yoghurt and maple syrup.
Optionally, double the quantity, freeze the cooled pancakes, and reheat in the microwave for up to 30 seconds.
Tip: The 1 Tbsp flaxseed and 3 Tbsp water mixture acts as a binding agent instead of eggs, providing nutritional value and working well as an egg replacement in baking.
