4 Mins Read
We know what you’re thinking. These pancakes don’t look particularly appetizing. Unusually dark, almost burnt-like– they are not the prettiest BUT they are incredibly delicious and pack a serious nutritious punch. We gussied them up our new favorite flapjacks with vibrant splashes of fruit colors: in this case, richly red strawberries and sunset orange passion fruit. The options are endless in terms of toppings too: drizzle them with yogurt, kefir, raw honey or maple syrup.
These deliciously dark, gluten free and vegan pancakes are:
- Soft and moist on the inside and crispy on the outside.
- Have a crunchy and nutty texture from the almond meal and flaxseeds.
- Have one of our favorite ingredient combos of all time: coconut and banana – the perfect match.
- Packed with superfoods, which means health benefits galore.
- Versatile- the toppings options are endless. We love strawberries and passion fruit but give them a go with your favorite fruits!
Buckwheat is having its moment in the health limelight and for very good reason. These seeds, which are completely unrelated to wheat by the way, are packed with both soluble and insoluble fibre that helps to lower unhealthy LDL cholesterol and keep the gut healthy. They are a slow release carbohydrate- this means they help to balance blood sugar levels and are perfect for keeping you fueled.
Prep Time | 10 mins
Cook Time | 28 mins
Makes | 6-7 pancakes
Ingredients
For the pancakes:
- ½ cup buckwheat flour (whiz buckwheat groats in the food processor if you can’t find the flour)
- ½ cup almond meal/almond flour
- 2 tbsp flaxseeds, divided
- 1 tsp gluten free baking powder
- ¼ tsp himalayan salt
- 2 ripe bananas, mashed
- ¾ cup dairy-free milk (we used rice milk but almond mylk or coconut milk also works well)
- 2 tsp vanilla essence
- 7 tsp virgin coconut oil (a teaspoon per pancake)
For serving:
- 2 passion fruits, pulps reserved
- 1 punnet strawberries, sliced
- maple syrup
Directions
- Mash the bananas in a bowl, then mix in one tablespoon of flaxseeds, milk and vanilla. Set aside for 5 minutes.
- In another bowl, combine buckwheat flour, almond meal, remaining flaxseed, baking powder and salt. When the wet mixture is ready, slowly pour over the dry ingredients and combine with a spatula. The batter consistency should be a bit thick and will gradually run off the spatula.
- Heat a teaspoon of coconut oil on a small skillet over a low heat. When it’s hot, ladle ¼ cup of batter in the skillet and cook for 2 minutes. Flip, toss or turn the pancake and cook it on the other side for another 2 minutes. Be patient and don’t flip it too early. The batter will gather and tear if you attempt to do this…believe me I know!
- Stack pancakes on a warm plate. Cook the rest of the remaining batter.
- If you like, layer slices of strawberries in between each pancake stack. Top the final layer of pancake with strawberries and passion fruit pulp then drizzle with maple syrup.
Bonus: if you’re working out, boost the batter by adding a tablespoon of your preferred protein powder.
All images courtesy of Green Queen.
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