My favourite food in the world

 



A plate of hot pancakes drizzled with Buckwheat Honey might be the most loved food item of the planet.

Lately, I have been loving breakfast. And by that I mean, lately, I have been loving getting up, making coffee, and whipping up a batch of these pancakes. Making a few (eating the first one I make, hot off the pan!), sticking the rest of the batter in the fridge (it keeps for 3 days!), slathering some homemade peanut butter in the middle of two that made it to the plate, slapping on a few banana slices, topping with the second pancake, a few more sliced bananas and a drizzle of maple syrup.

Did I mention that these are amazing with fresh blueberries and/or strawberries?? Yeah. Done deal, people! Get your spatulas ready, pans hot, and appetite ready. Enjoy!

Note: you can easily double or triple this recipe. This recipe was adapted from the buckwheat pancake recipe in Honey and Spice, my first natural foods cookery book that I snagged from a used book store about 12 years ago! Good stuff…indeed. You can easily make the whole batch in one go, cool pancakes, then wrap and refrigerate for easy breakfasts or snacks. I like to toast mine, and top as desired.

Did I mention that these are amazing with fresh blueberries and/or strawberries?? Yeah. Done deal, people! Get your spatulas ready, pans hot, and appetite ready. Enjoy!

Note: you can easily double or triple this recipe. This recipe was adapted from the buckwheat pancake recipe in honey and spice, my first natural foods cookery book that I snagged from a used book store about 12 years ago! Good stuff…indeed. You can easily make the whole batch in one go, cool pancakes, then wrap and refrigerate for easy breakfasts or snacks. I like to toast mine, and top as desired.



favorite buckwheat pancakes // gluten-free; refined sugar-free; soy-free option; nut-free option // makes 7 to 8 pancakes made with 1/3 cup batter //

  • 1 cup buckwheat flour
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup plant-based (I use almond or hemp/coconut milk), or other milk of choice, using allergy friendly where needed
  • 1 1/2 tsp melted virgin coconut oil, olive oil or other neutral cooking oil, plus more for the pan
  • 1 1/2 tsp maple syrup or organic cane sugar
  • 1 large egg, free range/local/organic when possible, or use 1 plant-based egg replacement to be vegan friendly
  • Optional: you can stick on a few blueberries, fresh or frozen, on the pancakes as they cook for blueberry pancakes.
  • Toppings: maple syrup, sliced banana or seasonal fruit like blueberries or strawberries, granola, toasted walnuts, nut/seed butter, yogurt of choice, etc.

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