Buckwheat pancakes are the easiest and the healthiest breakfast you can imagine!
Serves: 9 pancakes
1 cup Pocono Buckwheat Flour
1 cup milk (for vegans: can be replaced with any non dairy milk, like banana milk or almond milk)
1 ripe banana or 1 cup apple sauce
1 tbsp of melted coconut oil
1 tsp natural baking soda
1/2 tsp cinnamon
A handful of any nuts or seeds of your choice
Maple syrup (optional)
1. Add to the bowl all the dry ingredients: flour, baking soda, cinnamon. Mix everything thoroughly.
2. Mash a banana with a fork until only tiny chunks are left.
3. Add wet ingredients to the batter: milk, coconut oil, mashed banana and a liquid sweetener, if using. Add chopped nuts and seeds to the batter, if using, mix well.
4. Fry on a non-stick or slightly greased pan, adding small portions of the batter to the pan with a spoon.
Serve with honey, maple sirup, apple or strawberry sauce!
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Melissa’s Banana and Buckwheat Pancakes
Classic Cream of Buckwheat