I love pancakes - who doesn't?! On a lazy Sunday for brunch this recipe is perfection. I love it because it's vegan adaptable and so delicious! I make these with chia seed eggs and top with whipped coconut cream, maple syrup and Pana Chocolate and they go down a treat.
Banana Buckwheat Pancakes
1 cup buckwheat flour
2 tablespoons cacao powder, optional
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon maca powder, optional
1 teaspoon vanilla extract
2 ripe bananas
1 cup almond milk
Chia seed eggs - makes 4 or you can sub for 4 eggs
1/4 tablespoons black chia seeds
3/4 tablespoons unsweetened almond milk
whipped coconut cream
chocolate nut butter
LETS MAKE IT
For the chia eggs
Make your chia seed egg by mixing together chia seeds with almond milk in a small bowl. Let it sit for 15 – 20 minutes until the chia seeds have swollen and the mixture turns to a gel.
For the pancakes
Take a large bowl and sift in the flour, baking powder, cacao, cinnamon and maca powder.
In a second bowl, mash your banana with the back of a fork until it’s relatively smooth. Add in the almond milk, vanilla and chia seed egg.
Slowly add the dry ingredients into the wet mixing well.
Take a non stick frying pan over a medium heat and grease it lightly with coconut oil. Pour around 1/4 cup of batter onto the pan, spreading it out slightly to form a pancake shape if needed.
Cook for around two minutes wait for bubbles to appear on top of the pancake before flipping over and cooking for a further two minutes on the other side until browned.
Repeat steps 4-5 until all your mixture is used.
Serve stacked with your favourite toppings and enjoy!