buckwheat morning pancakes

I love making a big breakfast on the weekends yet it can be hard to find healthy options that everyone likes. Looking through one of my many cookbooks this past weekend, I found this recipe from Deliciously Ella so decided to give it a go. These pancakes are vegan and if you opt to use buckwheat flour, then they also offer a healthy serving of whole grains. I love the earthy taste of buckwheat however it definitely makes for a denser pancake. The subtle taste of cinnamon is a nice addition. Feel free to add more cinnamon if you are a fan of cinnamon!

Serves 3 to 4

Ingredients

300ml coconut milk (not from a can) *

140g buckwheat or plain flour

30g oats

30g coconut oil, melted, plus more for frying

1 tablespoon coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

pinch of sea salt

Creating the magic!

Mix all the ingredients together to form a smooth batter.

Warm a tablespoon of coconut oil in a large frying pan over medium heat. Once the pan is hot and the oil has melted, spoon in a heaped tablespoon of pancake batter, using a spatula to spread and shape the mix into a circle. Cook on one side for 4 to 5 minutes before flipping and cooking the other for 2 to 3 minutes, until cooked through. Keep the cooked pancakes warm on a plate in a very low oven and repeat until all of the batter is finished.

Serve the pancakes warm with the sliced banana and some maple syrup.

*I used almond milk and they tasted great.