Wow, two pancake recipes in a row! It must be something about summer weekends, they just make me want pancakes! If you prefer high protein high energy goodness, last week's egg and banana pancakes are perfect for you. If you fancy something filling, savoury that releases lasting energy throughout the day, give these Buckwheat Pancakes a go (I'll show you how to make Buckwheat flour, too!). In usual Health Yeah style, both recipes are gluten free, dairy free and refined sugar free.
1 cup buckwheat flour
1 teaspoon baking powder
2 tablespoons sweetener of choice (rice malt syrup, honey, maple)
1 egg, beaten*
1 cup nut milk of choice (I used walnut milk)
2 tablespoons melted coconut oil or butter
A pinch of salt
Coconut cream, refrigerated over night (or coconut yoghurt)
Vanilla bean powder
To make Buckwheat flour, place 1 cup buckwheat groats into a highspeed blender (I use an Optimum). Pulse until it resembles a fine flour. Viola!
Preheat pan to high. Grease with coconut oil/butter/ghee
Mix dry ingredients together. Add egg, milk and butter, combine well. Pour 1/4 cup batter onto hot pan. Cook until bubbles break on surface, turn and cook the other side until browned to perfection!
Your coconut cream will have separated in the fridge over night. Open the can and scrape off the separated top layer into a bowl. Mix in 1/4 teaspoon vanilla bean powder and serve with pancakes, banana, maple/rice malt syrup and walnuts! Yum!
These pancakes can be made vegan - instead of egg you could try:
1/2 a banana, mashed
1/4 cup of coconut yoghurt
2 1/2 Tbsp. ground flax seeds mixed well with 3 Tbsp. warm water
You can also mix cornstarch or arrowroot powder with 1/4 cup water until it's about the consistency of an egg
Have you tried any of these egg substitutes? Please let me know how you went in the comments!
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