Anyone who knows me, knows my love of pancakes. Whether they’re a classic fluffy stack with maple syrup poured over them, a lemon and sugar crepe, or a healthier buckwheat and/or coconut flour stack topped with berries I can’t get enough! Lately I’ve been leaning towards using buckwheat and coconut flours. They’re guilt free, and keep you full until lunchtime.
Buckwheat and coconut flour pancakes:
½ cup buckwheat flour
½ cup coconut flour
½ teaspoon vanilla
½ teaspoon baking powder
1 teaspoon cinnamon(optional)
1 teaspoon natural sweetener (honey or agave)
2 eggs beaten
1 ½ cups your choice of milk (oat, almond, regular…)
Optional: chia seeds, cacao nibs, cacao powder, or a scoop of protein powder
Whisk dry ingredients together. In a separate bowl, whisk wet ingredients. Pour wet into dry and mix well (there will still be a lump or two but that’s okay!). Heat a non-stick pan with a tablespoon of coconut oil. Ladle batter onto skillet( Only fill ladle up about half way). Let cook for about 2 minutes on each side, or until bubbles start to pop. Pile high on
a plate with your choice of agave nectar, coconut cream, and berries.