Buckwheat Pancakes
Buckwheat Pancakes
Description
Buckwheat pancakes with bananas offer a low-glycemic start to the day. Buckwheat’s high fiber and B vitamins help manage stress and support brain health, while bananas add B vitamins to reduce cortisol. Tryptophan in buckwheat aids serotonin production, improving mood. Top with coconut butter or fresh fruit for extra flavor and nutrients, making breakfast both calming and delicious.
Ingredients
5 to 6 pancakes MAKES
- 3 Tbsp (90 g) organic butter
- 3 heaped Tbsp (28 g) coconut powder
- 1 cup plus 2 Tbsp (265 ml) coconut milk
- 2 Tbsp (30 ml) maple syrup
- 1 cup (135 g) buckwheat flour
- 1 tsp (6 g) baking powder
- 1½ bananas, mashed, plus sliced banana for topping
- 1 Tbsp (15 ml) maple syrup
- Walnuts, for garnish (optional)
Directions
-
Step 1
In a small bowl, whisk the butter, coconut powder, 2 Tbsp of coconut milk, and 2 Tbsp of maple syrumaip until fluffy. Set aside. -
Step 2
In a large bowl, mix the flour and baking powder. Add the mashed bananas, and the remaining coconut milk and maple syrup. Mix until smooth. -
Step 3
Heat a pancake or a regular medium-sized pan over medium heat. Add ½ cup of the batter. Turn the heat to low. Cover and cook for 1 minute per side. Repeat with the remaining batter. -
Step 4
Top the pancakes with the coconut cream and sliced banana. Garnish with the nuts, if desired.
About the author
Vanessa Mehri
Vanessa, a chef with Swiss roots and a Kenyan upbringing, has crafted two beloved cookbooks that showcase her East African culinary expertise. Her humorous side can be seen on social media where she passionately encourages people to embrace real food and actively works towards reducing food waste.
