Buckwheat Pancakes

 

Monday mornings can feel tiring and rushed as we're back to our routine of work/university/study etc. I like to brighten up the morning with a treat of yummy buckwheat pancakes drenched in maple syrup with chopped banana. Who says pancakes are just for weekends? These pancakes are filling, easy to make and provide slow-releasing energy to help get me through the morning. Feel free to use different fillings, or a variety.

 

Makes 3/4

Ingredients:

Coconut Oil (for frying)

1/2 cup of buckwheat flour

1 cup of almond milk

1 egg

Pinch of cinnamon

1 large banana

Maple syrup

 

Method:



1. Pour the flour and milk into a mixing bowl and mix. Add the whisked egg and pinch of cinnamon to the pancake mix. Chop the banana into slithers.

2. In a pan, melt a scoop of coconut oil. Make sure the pan is hot then pour in some of the pancake mix. Spread evenly and cook until brown. Then flip (without it landing on the floor.)

3. When the pancake is ready drizzle maple syrup and layer the chopped banana on top.

4. Repeat the process.

 

 

 

Enjoy!

 

I tend to fold mine in half and pour even more syrup on top...