CINNAMON BUCKWHEAT PANCAKES
10 min Prep, 5 min Cook
What I love about buckwheat flour is how versatile it is and it’s lovely nutty flavour. The texture is more on the softer side with a hint of denseness but nothing too major. Some people prefer to pair it with another flour to remove that slightly dense edge.
However, I find these pancakes to be light, airy and palatable – I didn’t experience any bloating or any other extreme gut problems, so it’s a keeper for me.
- Main Ingredients
In a medium sized bowl add the flour, palm sugar, baking soda and powder, vanilla, cinnamon, salt and combine with a whisk.
In a separate bowl beat the egg with the coconut milk.
Pour the wet ingredients into the dry bowl and mix with an immersion stick blender until the batter is smooth and not too runny.
Preheat the pan on low to medium heat and add a splash of coconut oil and rotate around.
Ladle the amount of pancake batter desired onto the pan and allow to cook until golden brown.
Flip over the pancake and brown the other side.
Repeat the previous step with the remaining batter.
Drizzle coconut nectar on the pile of pancakes and garnish with banana and coconut.
Serving Size 222 g
|Amount Per Serving|
|Calories 463.5 cals||23%|
|% Daily Value*|
|Kilojoules 1942.8 kJ||23%|
|Fat 15.5 g||24%|
|Sodium 572 mg||25%|
|Carbohydrate 65 g||22%|
|Protein 10 g||20%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|