I love to serve pancakes for breakfast as a treat when I have visitors on weekends. To make them vegan friendly I simply omit the egg. These pancakes are an excellent breakfast option to quick start the day with sustained energy. They are delicious, filling and provide an amazing amount of fibre, nutrients and antioxidants.
Buckwheat and oats pancakes
Ingredients
- 1 cup coconut milk (long life not canned) (or use milk of preference)
- 3/4 cup rolled oats
- 1 lady finger banana (or half Cavendish banana)
- 1 egg
- 2 tablespoons flax seeds or flax meal
- 4 heaped tablespoons buckwheat flour
- 1 level tablespoon baking powder
- 1 heaped teaspoon psyllium husks
- 1 teaspoon ground cinnamon
- 1 teaspoon apple cider vinegar (helps them to rise and be more fluffy.
- Coconut or olive oil for cooking
Instructions
- All ingredients to a blender and process for 1-2 minutes to combine all ingredients into a smooth batter. Cook pancakes using a non-stick cast iron or fry pan Serve 2 pancakes with a tablespoon of coconut yogurt, fresh berries and a teaspoon of honey or maple syrup. Enjoy! 🙂
