Pancakes are quite possibly one the easiest foods to prepare for the weekend's planned activities. They can be so versatile, you can pack them with nutrients and they also make excellent burritos. Yes, I said burritos! Make a double batch and spread with a bit of jam and nut butter, wrap them up and pack them as grab-n-go snacks.
Maybe you have never heard of buckwheat, or maybe you think it’s another food fad that you want to steer clear from, do not. This hearty wheat-free ancient grain has a delicious nutty flavor. It's a warming food, meaning it is great for eating in cold winter months, and is one of the best source of high-quality, easily digestible proteins.
Light and fluffy with chunks of banana and antioxidant packed berries, these pancakes scream the weekend! I use raw buckwheat groats and grind them into a flour. Feel free to get creative by adding your favourite nutrient-boosters like chia seeds, quinoa flakes, shredded coconut... the possibilities are endless.
Yield: 6 four-inch pancakes
½ cup raw buckwheat groats, ground in a flour
¼ cup almond flour
1 tbsp cornstarch
1 tsp baking powder
¾ cup + 2 tbsp almond milk
2 tbsp honey
1 tsp pure vanilla extract
1 medium ripe banana, diced
½ blueberries (optional but highly recommended), or any berry on hand
Pancake making tip: Preheat skillet completely before adding batter, it really works!