Margie’s Buckwheat Pancakes Topped with Almond Butter & Sliced Banana


Prep Time

10 minutes

Prep Notes

Preheat oiled skillet to medium heat, or heat an electric skillet to 375 degrees.

Cooking Time

20 minutes

Yields

12 pancakes

Ingredients

1 cup buckwheat flour

¼ cup ground golden flaxseed

1 tsp. baking powder

½ tsp. ground sea salt

½ tsp. cinnamon

2 Tbsp. coconut sugar

1 large egg

2 Tbsp. olive oil

1 tsp. pure vanilla extract

1 cup unsweetened original almond/coconut milk

Directions

Using a whisk by hand, mix all six dry ingredients together in a bowl. Next, in a separate bowl, beat egg, and then add the olive oil, vanilla, and coconut milk, mixing well between additions. Gradually stir in dry mix until well blended.

Place ¼ cup batter ontoa preheated lightly oiled skillet. (Medium heat) Cook on each side for 2 minutes, gauging the time based on your heat and your pan. 

*Topping:

Place 1 Tbsp. all natural almond butter on topof hot buckwheat pancakes. Add ½-1 banana, sliced. 

Notes

Enjoy for breakfast or as a snack!

Credit

Margie Jameson, Certified Integrative Nutrition Health Coach - Take 2 Wellness