I’ve seen buckwheat pancakes floating around the health-food social atmosphere so I had wanted to see what all of this buckwheat hype is about. Adding bananas between each cake and topping it off with agave syrup and tahini seemed like the right thing to do! Obviously, they are not as decadent as your buttermilk pancakes slathered in butter and maple syrup but these are a delicious and healthier alternative! My main goal was to not use any animal by-products in this recipe so that I was making it vegan-friendly.
- 1 cup of Buckwheat flour
- 1 tbsp of Matcha Green Tea Powder*
- Egg substitute** (or you can use 1 egg)
- 1 cup of cold Almond Milk
- 1tbsp of Coconut Oil (and a bit extra for cooking)
- 1 ripe Banana sliced
- 2 tbsp of Tahini
- Agave Syrup to taste
- Mix all of the dry ingredients (flour & green tea powder) with a whisk in a bowl
- Add in the egg substitute, almond milk and coconut oil
- Whisk all the ingredients together until smooth
- Heat up a non-stick pan over medium heat and add some coconut oil to the pan
- Pour about 1/4 cup of your pancake batter onto the pan
- Cook for about 3 minutes or until you see bubbles forming
- Use a spatula and flip your pancake, cooking for another 2-3 minutes
- Remove from the pan onto a plate to cool
- Repeat with remaining batter
- Layer your pancakes – Pancake, banana, drizzle of agave. Repeat as many or as little times as you want!
- Top your stack of pancakes off with more banana, agave syrup and tahini dressing
*Substitute for raw cacao powder for chocolate banana pancakes!
**For this recipe, I used flax seed meal as an egg substitute. For one egg, soak 1 tbsp of flax seed meal in 2 tbsp of cold water for 3 minutes. Mix it together and there’s your “egg”!
And if you’re not sure if you’ll like the flavor of buckwheat, substitute half of what the recipe calls for with whole wheat flour or spelt flour!