It’s fall, y’all! And on this cool November Sunday, there’s no breakfast I’d rather make than buckwheat pancakes! Pancake Sundays are my jam! It’s a fact of life: everybody loves pancakes! Plus, this version of flapjacks will help you plough through your whole morning because they have a low-glycemic index!
Buckwheat is a hearty and nutritious one, and it pitches in many useful nutrients such as beneficial calcium, iron, B vitamins, fiber and protein. What’s more, buckwheat contains antioxidants to help protect against free radical damage. Therefore, these pancakes are as good for you as they are for the soul (move over chicken soup!), plus they come together in a snap, so let’s get flipping!
Happy pancake eating!
Lucuma Buckwheat Pancakes
Yield: 6 pancakes
- 2 cups buckwheat flour
- 2 1/4 cup soy beverage
- 2 tsp. vanilla extract
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 2 tsp. lucuma powder (optional)
- Coconut oil or other vegetable oil for cooking
- Combine all dry ingredients in a large bowl.
- In the same mixing bowl, add in the wet ingredients and mix with a whisk.
- Add a teaspoon of oil to the pan, allow to melt, and add in 1/6 of the mixture.
- Allow batter to cook and flip when little craters appear over the whole of your pancake.
- Repeat for next 5 pancakes.
- Add toppings of your choice (coconut whipped cream, fresh fruits, nut butters, maple syrup, honey or molasses).
- Freeze any leftovers as these pancakes freeze quite well! 😉 To do so, separate pancakes by a sheet of parchment paper, place in a sealed Ziploc bag and freeze away. To reheat, place in a toaster or heat in a pan until warm.
Perfectly stackable, indulgent and nutrient dense! 😉