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| Buckwheat Pancakes |
Hidden Gems Buckwheat Pancakes maybe prepared with either the plantains or regular bananas. I like adding round slices of the plantain/banana in the pancackes instead of the traditional longitudinal slices; pancakes maybe prepared with long slices if preferred. The ripe fruit adds to the sweetness and along with the coulis and the whipped topping, could very well be a dessert! This fun and great tasting recipe is perfect for a special occasion breakfast, brunch, or snack.
NOTES:
Do keep the batter slightly on the thick side to coat the fruit well. But, if unavoidably made thin, pancakes maybe folded or rolled up with the fruit inside. These pancakes taste absolutely fabulous either way.
Apples, pears, or another fruit maybe substituted for the bananas in the pancakes. Instead of the blueberries, another fruit maybe used to prepare a coulis.
Leftover pancakes maybe stored in the fridge or frozen for longer storage. Pancakes maybe reheated in the skillet or oven.
About 6 pancakes
2 Servings
INGREDIENTS:
Coulis:
1 Cup Blueberries
1 Tbsp Lime/Lemon Juice
1 pinch Salt
2-3 Tbsp Maple Syrup/Coconut Sugar
Pancakes:
1 Tbsp Apple Cider Vinegar
1 cup Non-dairy Milk1 Tbsp Cconut Sugar or other sweetener
3/4 cup Buckwheat flour
1 Tbsp Flaxseed meal
1 pinch Nutmeg
1 pinch Nutmeg
1/2 tsp Baking Soda
1/4 tsp Salt
1 ripe Plantain OR Banana, sliced
Powdered sugar for serving
Maple Syrup for serving
Non-dairy Whipped Topping
DIRECTIONS:
Coulis:
Wash and drain the berries. Reserve a few for garnishing. Dice the rest of the berries and place them in a bowl. Mash slightly with a fork and stir in the salt, maple syrup/sugar and lemon. Mix well and if made ahead, reserve in the fridge.
Pancakes:
Whisk together the vinegar, milk and coconut sugar in a bowl. Set aside.
Combine the flour, flax seed meal, baking soda, nutmeg, and salt together in a mixing bowl.
Add the milk mixture to the flour mixture and gently stir together just until combined to get a thick but pourable batter. Let the batter rest for about 10-15 minutes. If batter is very thick, a little more milk or water maybe added.
Lightly coat a non-stick skillet with a little oil using a paper towel. Heat the skillet over low-medium heat.
Prepare pancakes by pouring a little less than 1/4 cup of the batter into the skillet; you can quickly spread the batter gently in a swirling motion with the back of a spoon to desired thickness.
Place 4-5 slices of the plantain/banana quickly on top of the pancake and add a little batter to cover the fruit. It is fine if the fruit is not completely covered since this side is usually not seen when served.
Cook until bubbles appear and edges of the pancake are a little dry. Flip the pancakes and cook for another minute or so. Remove the pancake from skillet and place on platter.
Continue cooking the pancakes until all the batter is used up stacking the pancakes as they are cooked.
Plate the pancakes while still hot with some of the coulis on top. Dust the pancakes with powdered sugar and a little drizzle of maple syrup if desired. Add a dollop of whipped topping.
Serve immediately and eat.
Enjoy!!
Powdered sugar for serving
Maple Syrup for serving
Non-dairy Whipped Topping
DIRECTIONS:
Coulis:
Wash and drain the berries. Reserve a few for garnishing. Dice the rest of the berries and place them in a bowl. Mash slightly with a fork and stir in the salt, maple syrup/sugar and lemon. Mix well and if made ahead, reserve in the fridge.
Pancakes:
Whisk together the vinegar, milk and coconut sugar in a bowl. Set aside.
Combine the flour, flax seed meal, baking soda, nutmeg, and salt together in a mixing bowl.
Add the milk mixture to the flour mixture and gently stir together just until combined to get a thick but pourable batter. Let the batter rest for about 10-15 minutes. If batter is very thick, a little more milk or water maybe added.
Lightly coat a non-stick skillet with a little oil using a paper towel. Heat the skillet over low-medium heat.
Prepare pancakes by pouring a little less than 1/4 cup of the batter into the skillet; you can quickly spread the batter gently in a swirling motion with the back of a spoon to desired thickness.
Place 4-5 slices of the plantain/banana quickly on top of the pancake and add a little batter to cover the fruit. It is fine if the fruit is not completely covered since this side is usually not seen when served.
Cook until bubbles appear and edges of the pancake are a little dry. Flip the pancakes and cook for another minute or so. Remove the pancake from skillet and place on platter.
Continue cooking the pancakes until all the batter is used up stacking the pancakes as they are cooked.
Plate the pancakes while still hot with some of the coulis on top. Dust the pancakes with powdered sugar and a little drizzle of maple syrup if desired. Add a dollop of whipped topping.
Serve immediately and eat.
Enjoy!!
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