29 Jul Banana buckwheat pancakes with coconut chia sauce, almond butter, and mango
Pancakes are such a classic breakfast and for many, they are a childhood memory. For me, they are quite new! Growing up, we didn’t make pancakes, we made thin crepes. I have to say that I think I considered pancakes to be unhealthy junk food, most often made from a box. And as their name says, to me they were simple cakes, which people ate for breakfast. But today, the recipes are so varied and with minimal healthy ingredients, we can actually make decadent pancakes! I am now totally taking part in that game. This past year, almost on a weekly basis, I’ve tried multiple recipes of pancakes. For my kids I’ll do oats and whole-wheat flour, for myself, I prefer a gluten free version. I’ve tried oat flour, almond flour, buckwheat flour, simple egg and banana, and more! This morning, I tried a combination of buckwheat, banana, and egg, and I must say the result was perfect! This is my favorite version up to now. And they are totally easy and quick to make! My recipe is for 2 people so if you are making for the whole family, don’t be shy to double it up. If you make too many, you can easily warm them up the next day. But good luck resisting them and not eating them all. These can be garnished with just about anything. This morning, I drizzled with a warm chia coconut sauce, some runny almond butter and topped with some fresh diced mango! What a treat!!
Ingredients (serves 2)
- 1 ripe banana (a little spotty but not too mushy)
- 1/3 cup buckwheat flour
- 1 large egg
- ½ tsp. baking soda
- A splash of good vanilla (approx. ½ tsp.)
- Coconut oil or butter for frying
- Chia sauce (recipe below)
- Almond butter (or other nut butter of choice)
- Diced mango (or any other fruit)
- In a medium bowl, mash the banana well.
- Add the egg and mix well.
- Add the buckwheat flour and baking soda and mix with a fork. You can mash a little more to eliminate some clumps but no need for perfection.
- Add the splash of vanilla and mix again.
- Heat a non-stick pan or cast iron pan on the stove top.
- Add coconut oil (approx. ½ tsp.) and once it’s hot, make pancakes by pouring approx. 3 tbsp. of batter per pancake. I don’t overcrowd them in the pan, I make 3 at a time.
- Let the pancakes cook for approx. 1-2 minutes and once they are slightly browned on the bottom, with a spatula, flip the pancakes and let the other side cook approx. one minute.
- They do cook very quickly so make sure not to burn them.
- Place pancakes on a plate and decorate with fruit, nut butter and a simple chia coconut sauce (recipe below).
- To make the sauce, I make a chia pudding by mixing 1 tbsp. coconut milk (the creamy part), 1 tbsp. chia seeds and 3 tbsp. water. I let the mix sit on the counter for at least 15 minutes or overnight in the refrigerator. Once the pudding has thickened, it is possible to eat as is or you can warm it for 30 seconds in the microwave so that it becomes liquid and makes a warm chia sauce for the pancakes. It is possible to add flavor to the sauce by adding cinnamon or vanilla but I quite like the coconut taste so I prefer to leave as is.