Waking up early to make pancakes is one of our favorite things! We grew up with our dad making his special pancakes on Sunday mornings, and it was always something we looked forward to. Now that we follow a plant-based diet, pancake Sunday has not changed, and with some experimenting, we found a healthy, gluten-free recipe that we love! These buckwheat pancakes are easy to make, full of nutrients, and taste great drizzled with our homemade Maple Carob Sauce.
Cook time: 15 mins Serves: 2
1. Create the flax egg by combining 1 tbsp ground flax with 3 tbsp warm water and set aside.
2. To make the maple carob sauce, mix together all ingredients and set aside. If needed, add little more almond milk.
3. In a medium bowl, combine the buckwheat flour, baking powder, sea salt, and carob powder.
4. In separate bowl, mix together the mashed banana, flax egg, vanilla, maple syrup, and almond milk. Add wet ingredients to dry in small increments and mix to combine, careful not to over mix.
5. Heat a non-stick skillet or grease a cooking pan with coconut oil over medium/high heat. Pour 1/4 cup of the batter onto the skillet and cook for 1-2 minutes, or until bubbles form along the edges and a spatula slides cleanly underneath. Cook on other side for 1-2 minutes. The pancakes should be golden and firm on both sides, with a little bit of softness in the middle.
6. Serve with fresh fruit, coconut, almond butter, and drizzle with the maple carob sauce if desired.
Twins. 21 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts, and lifestyle.