Ah, Sunday mornings, the best time to make a delicious breakfast before the week begins. These vegan buckwheat and banana pancakes sweetened up my morning. Easy to make, healthy for you, and they taste great, a winning combination if you ask me. The pancakes have a grain-y taste, but the bananas and maple syrup (inside and on the pancake) really sweeten it up. I got this recipe from Gwyenth Paltrow's cook book, It's All Good. I highly recommend you try out this yummy breakfast this summer.
Recipe (Serves 4):
1 1/4 cup of soy or rice milk (Any milk you put in these doesn't make the taste different!)
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of vegetable oil
1 tablespoon of good quality maple syrup
1/2 cup of buckwheat flour
1/2 cup of white spelt flour (or gluten free like I used)
1 teaspoon of baking soda
1/2 teaspoon of sea salt
Any neutral oil for cooking
2 bananas thinly sliced
Okay, time to get cooking. The first thing you want to do is get one large bowl for your dry ingredients, and a small bowl for your wet ingredients. Pour your choice of milk, lemon juice, vegetable oil, and maple syrup into your small bowl and whisk the ingredients all together. In the larger bowl, whisk your flours, baking soda, and salt together. Then, combine the wet and dry ingredients together and mix until combined. Heat a nonstick skillet or griddle over medium-high heat and slick it with a bit of your oil for cooking. Ladle in as many pancakes you can fit comfortably. Place a few slices of your banana on to each of the pancakes. After 1 1/2 minutes of cooking (or until you see small bubbles arise and the other side is nicely browned) flip your pancake over and let cook for one minute. Serve your delicious pancakes stacked high with plenty of maple syrup and a hungry stomach! Enjoy!
Have fun and be fabulous,
Ann
