A Healthier Alternative to Pancakes

February 24th, 2015

Buckwheat is great substitution for wheat flour when creating healthy pancakes that are still absolutely delicious. This fruit seed is gluten free, energizing and very tasty. We have paired our buckwheat pancakes with bananas and homemade strawberry compote in this simple, easy-to-follow recipe!

 

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Ingredients

Pancakes:

1 cup buckwheat flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup buttermilk (shaken)

1 large egg

1/2 teaspoon pure vanilla extract

Butter, for skillet (optional)

1 ripened banana, sliced (optional)

 

Strawberry Compote:

1 1/2 cups strawberries (sliced)

2 tablespoons sugar

 

Instructions:

Strawberry Compote:

1. Pre-heat small saucepan to a medium heat, add sliced strawberries and sugar.

2. Bring mixture to a simmer and cook for about 5 to 10 minutes before serving.

Pancakes: 

1. Combine dry ingredients (buckwheat flour, baking soda, baking powder, and sugar) into medium bowl, mix well. In a separate bowl mix together buttermilk, egg and vanilla extract, whisk thoroughly. Combine wet and dry ingredients, use a whisk to blend the batter, but remember to leave a few medium to small lumps. Lastly, add banana slices to the batter.

2. Pre-heat skillet over medium to low heat; melt butter on the skillet before cooking the pancakes. Scoop about 1/4 cup of batter onto skillet per pancake, wait 2-3 minutes until they start bubbling before flipping. Repeat this process for each pancake and serve warm.

3. Drizzle the strawberry compote over your warm stack of pancakes and enjoy!

 

Credits:

This recipe was originally inspired by food blogger Adrianna Adarme of A Cozy Kitchen, modified from Katie Taylor’s Cookie and Kate food blog.

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