You can take the girl out of America, but she’ll never stop making pancakes. This recipe is hearty, but won’t leave you feeling bloated or heavy like wheat laden pancakes again. It’s rich in fiber and healthy fats, easy to make and it’s my favorite breakfast after a cool morning swim in the sea. I have used millet as well as buckwheat and it worked well. I’ve picked those flours as they are among the easiest for me to get here, but you could also try this recipe with amaranth, quinoa or rice flour – just be prepared to adjust the amount of water and/or baking soda.
2 tablespoons of buckwheat flour
2 tablespoons of ground flaxseed (I use a mix of ground chia seeds and flax)
1/4 teaspoon baking soda
Pinch of salt
Water (whatever you need to obtain your desired consistency)
Blueberries, bananas or any fruit of your choice.
Mix dry ingredients together in a small bowl.
Add wet ingredients and mix well.
Heat coconut oil on a skillet. Pour mix on and cook on medium heat until down.
I top mine with fresh fruit and sometimes with a bit of agave syrup, however, if you use a banana you’ll find it’s already quite sweet on it’s own.