Margie’s Almond Buckwheat Pancakes Topped with Mango Purée


Prep Time

10 minutes

Prep Notes

Preheat skillet to medium heat or electric griddle to 375 degrees

Cooking Time

20 minutes

Yields

12 pancakes

Ingredients

1 cup buckwheat flour

¼ cup groundgolden flaxseed

1 tsp. baking powder

½ tsp. ground sea salt

2 Tbsp. coconut sugar

1 large beaten egg

2 Tbsp. olive oil

1 tsp. pure almond extract

1 cup almond milk

Directions

Using a whisk by hand, mix all five dry ingredients together in a bowl.Next begin adding the last four ingredients one at a time, mixing well betweenadditions.

Place ¼ cup batter onto a preheated lightly oiled skillet. (Medium to medium high heat) Cook on eachside for 2 minutes, gauging the time based on your heat and your pan.

*Mango Topping:

Place 1-2 cups chopped mango into your food processor. I prefer frozen chopped mano. Garnish with crushed pecans or walnuts.


Notes

Garnish with crushed pecans or walnuts. If you prefer, you can use vanilla yogurt instead of mango puree, Or use your favorite fruit in place of the mango!

Credit

Margie Jameson, Certified Integrative Nutrition Health Coach