Author: Jessica Scott
Recipe type: Breakfast or Brunch
- 140g Buckwheat Flour
- 1dsp baking powder
- 1dsp coconut sugar
- ½ tsp cinnamon
- 1 very ripe banana mashed
- 1tbsp Pecan butter
- 175ml Almond Milk
- 1 organic egg
- 1 tsp of melted ghee or coconut oil
- To serve:
- 300g of blueberries
- 1-2 mangos
- Coyo coconut yogurt (can be replaced with live natural yogurt if dairy is not an issue for you)
- Maple syrup
- Chopped Pecan nuts (optional)
- Place the Buckwheat flour, baking powder, coconut sugar & cinnamon in a bowl.
- Make a hole in the centre and drop in the egg.
- In another bowl or measuring jug whisk the Almond milk, banana and pecan butter together.
- Slowly add these wet ingredients to the this to the flour mixture whisking until well combined and smotth don’t worry if the banana leaves a few lumps, it is just the flour you don’t want to be clumpy.
- Add the melted ghee or coconut oil and a tiny pinch of sea salt.
- Heat a frying pan, brush with coconut oil or ghee and place a dollop of batter in the pan, it should flattern out to an appropriate size, you should be able to get 2-4 in the pan at the same time depending on your size of frying pan.
- Heat until bubbles start to appear on their surface then turn over and cook for another couple of minutes, remove from the pan and keep warm until ready to serve.
- Continue cooking until all the batter is finished.
- To serve chop up the mango and mix with the blueberries and put a spoonful on top of your pancake with a good dollop of coconut yogurt and a squeeze of maple syrup.
Recipe by The Nutrition Kitchen at http://www.thenutritionkitchen.co.uk/banana-and-pecan-buckwheat-pancakes/
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