Banana Buckwheat Flax Pancakes with Pecans
Author: Anthony Masiello
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
  • 2 cups whole wheat flour
  • 1 cup buckwheat flour
  • 1 cup freshly ground flax seed
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 3 cups nut/soy/seed milk (we use homemade hemp milk, or whatever we have on-hand)
  • 1 cup applesauce
  • 2 mashed bananas
  • ¼ cup water (adjust to achieve a good batter consistency)
  • Optional:
  • Pecans or walnuts to cook into the pancaked
  • Frozen blueberries, raspberries, diced apples, sliced bananas, or any other fruit for toppings
Instructions
  1. Combine the dry ingredients in a large mixing bowl and mix. Mash 2 bananas really well with a fork until they become soft like the applesauce. Add the mashed banana and other wet ingredients on top of the dry ingredients and whisk to mix thoroughly.
  2. Preheat a large pan or skillet on the stove. Lightly coat the pan with a spritz/spray oil to avoid sticking. Ladle the batter into the pan to make whatever size and shape pancakes you like. Add nuts and another dash of cinnamon if you like. Once they start to cook around the edges and bubble in the middle, flip them over and finish cooking on the other side.
  3. Server warm topped with warmed frozen or fresh fruit. I like to heat frozen berries until they get soft and juicy like a fruity syrup, or dice fresh apples and bananas to put on top. Now you have a delicious and healthy breakfast that will fuel you up and start your day off right!
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2015/04/banana-buckwheat-flax-pancakes-with.html