Who doesn’t love a pancake? These gluten-free, dairy-free and refined sugar-free pancakes provide a homely, comforting breakfast. I love the combination of nutty buckwheat and sweet and sticky banana. This healthifying pancake makeover can be eaten any day of the week, not just at the weekends, and I will even confess I do have these sometimes as a post-workout meal or even for dinner!
Before we proceed to the recipe let’s just spare a quick thought to buckwheat. Despite the name, buckwheat is not related to wheat. In fact this almost pyramid like shaped grain is a seed, just like a quinoa. I love buckwheat and it has a firm place in my cupboard. It is rich in nutrients such as calcium, B vitamins, iron, potassium and protein. It is easy to cook, easily digested and is a lovely nutty and wholesome addition to any meal.
Recipe ( makes 4)
1 cup of ground buckwheat groats or buckwheat flour (you can make ground buckwheat groats in your blender)
1 cup of your favourite nut milk (I use unsweetened almond milk)
1/3 cup of mashed banana
1 tsp of baking soda
1 tsp of cinnamon
1 tsp of vanilla extract
Drizzle of brown rice syrup (optional)
Whisk all ingredients together well. Heat a pan and slick it with a bit of coconut oil. Take approx. 1/4 cup of the mixture ( or more if you like thicker pancakes) to make 1 pancake and fry gently until the surface is covered with small bubbles. Flip over.
The chocolate sauce is so simple. All you need is 1/2 cup of unsweetened almond milk, handful of pitted dates, 1 tbsp of raw cocoa and half a spoon of maca powder (optional) Blend milk and dates in blender, then transfer to a pot and simmer for 5 min. Add cocoa, let it bubble for another 2 mins and your chocolate sauce is ready!