Pancakes have to be my favourite weekend brunch when I have a little more time and I love the fact they can be healthy too! This recipe uses buckwheat flour which is readily available in most supermarkets and is naturally gluten free. I prefer this flour as it gives the pancakes more depth in flavour and this naturally gluten free flour is much better for you than the highly processed gluten free flours. Raw cacao is rich in magnesium and zinc and in its natural state is free from added sugars or dairy. I like to top my pancakes with berries for vitamin C, dairy free yoghurt and nut butter for protein and healthy fats and some cacao nibs, bee pollen, seeds, coconut flakes for a bit of crunch. Feel free to choose whatever toppings you fancy and have to hand!
1 mug of buckwheat flour
1 mug of almond milk/oat milk of choice
1 pinch of salt
2 tbsp maple syrup
1 tsp GF baking powder
2 tbsp tahini
2 tbsp raw cacao
2 tbsp oil for cooking
Toppings: blueberries, rest of the banana, raw cacao nibs, raw coconut chips, bee pollen, almond yoghurt, pumpkin seeds.
Method: Blend all ingredients together in a food processor or blender until smooth. Alternatively, you can mash the banana and fold everything in together, mixing well. Heat a non-stick frying pan on a medium heat and add a little oil, ensuring it coats the pan. Pour in 2-3 tablespoons of mixture to desired pancake size and ensure this is evenly spread. I like to make small pancakes but you could go for large ones by adding more mixture. As each pancake starts to bubble, use a spatula and push under the edges, checking if it's ready to turn. Turn each pancake and continue to cook for another 3 minutes and place on a plate in a a low heated oven (e.g. on 50C) to keep warm. Once all the mixture is used up, divide pancakes between 2 plates and top with your chosen toppings. Enjoy!