We have been making these buckwheat pancakes for a few years now and they are now our toddler’s favorite choice for pancakes. Buckwheat is nutrient rich. It is gluten-free and is a great source of both fiber and protein. There is research that indicates that “buckwheat flour can improve diabetes, obesity, hypertension, hypercholesterolemia and constipation” (Si-quan & Zhang., 2001).
1 cup of organic buckwheat flour
half of a mashed up banana (as a binder, we do not use eggs)
1/2 a teaspoon of baking powder
1/8 teaspoon of cinnamon
a cap full of vanilla extract
2 teaspoons of organic coconut oil
a dash of pink Himalayan salt
1 teaspoon of organic fair trade honey (optional - if you are vegan, feel free to substitute with something else).
1/2 a cup of almond milk (or milk of your choice).
two thin slices of avocado mashed up (optional) I add this to the mashed up bananas for additional nutrients and healthy fats for our toddler.
Mash up the banana until it is like a puree consistency, then add all the ingredients (except milk & buckwheat flour) in the bowl, mix, then add in the buckwheat flour. Stir in the milk. The consistency should be thick. If it is too thin it will be too soft to flip. It may seem soft when cooking. They tend to solidify once they cool down. We then add fresh fruit once completed and organic 100% maple syrup to eat with.
Enjoy and happy healthy living!
Si-quan, L., & Q, H. Z. (2001). Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science and Nutrition, 41(6), 451-64.