Baked Buckwheat Pancakes
What's in it?
buckwheat flour (store-bought or ground groats), bananas, olive or coconut oil (optional), water, cinnamon, vanilla extract, baking soda, apple cider vinegar
Where did I find it?
Why do I like it?
This recipe makes big, fluffy pancakes and it is so easy to make. There is no need to stand by a hot pan and fry these like conventional pancakes. You don't need to use much syrup if any! Fresh seasonal fruits do the job.
I kept some of the leftovers in the fridge. They were great the following day, I had them for dessert and they tasted great cold as well!
What did I change from the original recipe?
The first time I made it I followed the directions including the oil. The following times, I omitted the oil and it turned out fine without any oil. I have also played around with the amount of cinnamon as my kids wanted a stronger cinnamon flavor.
I loved serving it with fresh fruit, I used whatever I had in the house that morning!
There is also a note on the original recipe showing the difference when you grind your own buckwheat flour - the pancakes have a different color. So if you prefer the lighter color you can grind your own flour.
Want the recipe? Click here.