Buckwheat Pancakes

Buckwheat is my favorite ingredient at the moment. It can be used so many different ways. Buckwheat (which is not actually wheat) helps control your blood sugar levels and is packed with protein, making it a perfect breakfast option!

Buckwheat Pancakes

• 500g buckwheat groats
• 1 ripe banana
• 1/4 tsp bicarb soda
• 1 tsp baking powder
• 4 tbs coconut oil
• 4 tbs maple syrup/agave syrup
• 2 tsp vanilla or the seeds of 1 vanilla bean
• 2 1/2 cups coconut milk/nut milk/other non-dairy milk
• pinch salt
• extra coconut oil for greasing the pan

1. In a high speed blender (I use, love and recommend Froothie) blend all of your buckwheat groats until you get a nice fine buckwheat flour - this only takes about 45 seconds if you have a good blender.
2. Empty the flour from your blender into a bowl.
3. Add all of the remaining ingredients into that same blender (don't worry about cleaning it!) and blend until smooth.
4. Add back in all of the flour and blend until everything is mixed it, it might seem like there is a lot of liquid, but the buckwheat will absorb a lot of it in the next few minutes.
5. Now cook some pancakes!! (If you don't know exactly how to do this just use a low-medium heat - you might want to move it around while your cooking - and a lightly oiled pan and pour in small portions of your mixture. You will know when they are ready to be flipped over because you will be able to see the top of them drying out. Then flip them over and repeat!)

I topped my pancakes with peaches and (coconut) cream, mango and passion fruit, and fresh berries.

If you're worried about not being able to get the buckwheat fine enough, here's an example of what my Optimum blender by Froothie can do in a few seconds.

Jacqui xo