Today it's a dark rainy Sunday. What better way to start the day than with banana pancakes! "Make you banana pancakes, pretend like it's the weekend. Can't you see that it's just raining? Ain't no need to go outside. " Jack Johnson is on point with this song. So here's another healthy spin on pancakes! I used buckwheat and almond flour instead of regular white flour. Buckwheat is a fruit seed that is higher in fibre than white flour, and it is also gluten free. The almond and buckwheat flour add a slight nutty taste to these pancakes. If you're allergic to nuts you can substitute coconut flour for the almond flour.
Ingredients
Serves 2 people
2 ripe Bananas
2 eggs (or 4 egg whites)
1tbsp sprouted chia & flax seeds
1/8 cup + 3tbsp almond flour
1/8 cup Buckwheat flour
1/2tsp baking powder
Pinch cinnamon (optional)
Coconut oil (for cooking)
Method
1. Mash ripe bananas with a fork until purée like
2. Add eggs
3. Place dry ingredients in a bowl
4. Add wet ingredients to the dry ingredients
5. Mix until well combined
6. Place coconut oil in frying pan
7. Cook pancakes on medium low heat until golden brown on each side
8. Enjoy with real maple syrup or agave syrup and fresh fruit
Enjoy!
Alexandra
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