Basic vegan buckwheat pancakes topped with banana coins, raspberry compote, dessicated coconut and a sprinkle of Punch Foods' Meet Your Maca superseeds
Makes 5 - 6 small pancakes
- 2 flax eggs (2 tbsp ground flaxseed and 6 tbsp water)
- 1/2 cup buckwheat flour
- 1 tsp baking powder
- 1 tbsp lucuma powder (optional but recommended - I find it adds extra depth to the flavour as well as the added bonus of extra nutrients, and it thickens the batter up nicely without having to add more flour. If you don't have any lucuma feel free to use another tablespoon of flour instead if you want to achieve the same thickness)
- 1 ripe banana
- 1/2 cup non-dairy milk of choice
- Oil of choice (I use coconut) for cooking
The first thing you need to do is make your flax eggs; to do this simply mix the ground flaxseed and water together in a cup and leave it in the fridge for at least 30 minutes to thicken up. If I'm planning on making pancakes for breakfast I tend to make the flax eggs the night before so they're in the fridge all night, which makes them extra thick in the morning - I find that this contributes to the thickness of the pancakes.
When your flax eggs are ready you can begin making your pancakes. Firstly, sift the flour, baking powder and lucuma powder (if using) into a large mixing bowl and stir it all together. Mash your banana into a pulp (you can leave out a few slices for decoration but make sure you use at least half of the banana in the batter) then add it into the bowl along with the non-dairy milk and flax eggs. Mix well until everything is combined - the consistency should be fairly thick, similar to that of cake mixture.
Heat your oil of choice in a frying pan over a medium heat; I have a non-stick frying pan so I only have to use a tiny amount of oil but you may need to use more if you don't have one. When the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. It should flip over easily - if it doesn't then it hasn't fully cooked (I learned this the hard way!). Repeat with the rest of the mixture, then add your toppings and enjoy!
You can read more about the benefits of buckwheat here.