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Raspberry-Banana Buckwheat Pancakes

PREPARATION

15 min(s)

COOKING

5 min(s)

TOTAL

20 min(s)

SERVES

3

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Ingredients


3 bananas

2 tablespoons virgin coconut oil (melted)

3/4 cup coconut milk

3/4 cup buckwheat flour

1/2 cup almond meal

1 teaspoon baking powder

1 tablespoon cinnamon

1/4 teaspoon nutmeg

3/4 cup frozen raspberries (or blueberries)

3 tablespoons pure maple syrup

1 pinch sea salt

Introduction

These light and fluffy pancakes are bursting with flavor and just the right amount of sweetness, making them ideal for a luxurious breakfast or quick snack on the go.

Preparation

Mash the bananas well and combine them with the coconut oil, coconut milk and maple syrup.
Sift in both flours, the cinnamon, baking powder and salt. Gently stir in the Raspberries.
Add a tablespoon of oil to a frying pan over low to medium heat. Using a large metal spoon, carefully pour in spoonfuls of batter. Cook until bubbles appear, then flip the pancakes to cook on the other side for another 1-2 minutes.
Serve warm with maple syrup or cold as a snack.
Dairy Free
Gluten Free
Detox Friendly
Breakfast
Vegan