GF Buckwheat Almond Banana Pancakes
As the weather is getting nicer and we take our fitness goals outdoors, it is important to have a hearty dense meal to fuel our longer runs, rides, hikes or swims. I am guilty of always changing a recipe, so this is a combination of 3 that have satisfied my palette and my caloric needs before a long run.
- 1 cup Buckwheat flour
- ½ cup Amaranth flour
- ¾ cup Almond meal (walnut & hazelnut optional)
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup banana, mashed (usually 3 bananas)
- 1 ½ cup almond milk
- 2 large organic eggs
- 2-3 tablespoons butter or coconut oil
- 2-3 tablespoons maple syrup
I love to cook my pancakes on a cast iron crepe pan on low-medium heat or temperature of 3-4. You can also use a heavy-bottomed stainless steel skillet on medium heat. For pancakes it is really important to let the pan heat for a few minutes on the stove before using it, so your pancakes don’t stick.
Whisk together dry ingredients in a medium-sized mixing bowl. Add the wet ingredients and whisk together again.
Ladle batter into pan and cook 1-2 minutes or less on each side, depending on your stove top. Add a little coconut oil or butter onto pan before adding more batter as you cook.
* Nut meals can be very expensive. I buy large bags of whole nuts and grind in a ninja or food processor. Almond meal, walnut meal and pecan meal are my favourites.
* Extra twist: Add 2 teaspoons freshly grated nutmeg for a punch of flavour
* Egg Allergy? No problem. You can use chia seeds or flax seeds mixed in water as an egg replacer.
One egg replacer:
- 1 Tbsp of chia seed or flax seed
- 3 Tbsp of warm-hot water
Whisk immediately and let sit for 5 minutes until it gels, then add to your baking.
* Alternative: Substitute ½ cup almond milk and maple syrup with ½ cup french vanilla coconut creamer
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