My favorite food is pancakes. Always has been, probably always will be. I used to love the fluffy buttermilk pancakes as a child, but when I went vegan I didn’t quite know what to do! How was I going to eat my favorite food? I’ve played around with recipes for a while trying to find the perfect vegan pancake…I’ve even made a couple different raw pancakes! This recipe is one of my favorites. It’s high fiber, protein rich and full of wonderful superfoods. I love it for fitness, I love it for pregnancy, I love them for Sunday breakfast Enjoy!!
These pancakes aren’t the fluffiest, but they still are flavorful and nutritious. They won’t leave you feeling run down, bloated or overly full. They are light, gluten free, and healthy for the whole family! I love adding seasonal fresh fruit to the cakes for plating. Cherries are my favorite right now. I also love using figs, pears, blueberries, strawberries and apples. For the pears and apples, I do a thin slice on that mandoline and kind of roll them into the spaces for a nice plating. I use maple syrup for my pancakes and sometimes make an almond butter maple mix. For these, I just used the maple. To give your fruit a nice sheen, mix the fruit with a bit of syrup before plating.
- 1/3 cup buckwheat flour
- 1 tablespoon of coconut flour
- 2 tablespoons chia seeds (ground)
- 2 tablespoons arrowroot starch ( thickener)
- 1 tablespoon of maca powder
- 1 teaspoon of mesquite powder
- 1/2 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup almond or walnut milk or any dairy free milk
- ¼ cup melted coconut oil
- ½ banana, mushed
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil for cooking