easy buckwheat banana blender pancakes

I’m often caught between wanting to sleep in a few extra minutes and wanting a wholesome, balanced breakfast. Not going to lie, I struggle to be a functioning human in the morning. I have never been a morning person my entire life due to sleep issues so I have to be able to find a balance between getting the sleep that I need a quick breakfast that’s both equal parts delicious and healthy. Despite working on weekends, there is something about taking the morning a bit slower and cooking yourself a nice breakfast. Lately I have been gravitating more toward protein rich breakfasts, but every once in a while a sweet comforting food like pancakes just needs to happen!

Enter in these gluten free buckwheat banana pancakes that take only a few minutes to throw together with minimal mess! All that is really required is throwing a few ingredients into the blender to mix up a batter and cooking them as usual.

pancakes1

Of course you need to allow yourself some time to cook them up, but the prep is so easy that it cuts down on time and cleaning up afterwards.

The recipe is enough to feed one very hungry person and is easily doubled or even tripled based on how many mouths you are planning to feed.

Ingredients:
1 ripe banana! The spottier the sweeter.
1/4 c buckwheat flour* – you can grind your own buckwheat groats to ensure freshness if you wish
1 egg
1 – 2 tbsp milk of choice. I have used coconut, almond, cashew… all work great. The amount of milk will depend on how thick you’d like your batter. Allowing them to be a bit thinner means less cooking time to ensure the middle is cooked through… and potentially being a runny mess, so be careful not to overdo it. I don’t generally measure out the milk… just a quick splash and I am good to go.

*I also use oats for this recipe often in place of the buckwheat flour. In this case, I don’t typically add the milk as I don’t find it necessary.

Once you have thrown everything into your blender, blend together for 45 seconds or until well combined.
Meanwhile, melt some coconut oil in a pan on medium heat.

Make sure your pan is hot (not too hot!) and pour right from your blender into your pan. These only take a couple minutes each side before they’re nicely cooked.

I also love that these pancakes are easy to flip. Some of the other “non traditional” pancake recipes I’ve tried end up more like a pancake scramble when I try to flip them.

Buckwheat is a naturally gluten free psuedo-grain but still has that “wheaty” flavour. I also love that the sweetening ingredient in this recipe is full of benefits as opposed to a refined sugar that can actually end up stealing your bodies reserves of vitamins and minerals. Bananas are an amazing source of potassium, vitamin B6 and vitamin C. Using whole food sources to sweeten our food – banana in this case- also means they are coming with the enzyme our bodies require to help break the food down (amylase) which aids in digestion  (not to mention also takes a load off our pancreas. Processed food constantly calls upon the body to provide the necessary digestive enzymes. Eating processed and highly refined foods constantly can lead to a strained pancreas. Fresh produce will contain enzymes to help break down the food.)  and dietary fibre that is also good for digestion and will slow the release of sugar into the blood. They are absolute staples in my house because you can use them in countless ways not to mention they are quick easy snack all on their own.

pancakes2

I like to top my pancakes with coconut butter. There are so many forms of coconut available – this particular variety is pure ground coconut flesh. It contains the fats, proteins and the sugars from the natural coconut and as such is a really balanced addition to the meal. When warmed it melts slightly hence the “butter” name. It has a subtle natural sweetness too. Paired with the banana in the actual pancake, there is really no need for additional syrup (on occasion I do add a drizzle of maple syrup, how could I not). Rather, I top it with whatever organic berries I have on hand, which are generally frozen but thaw out quickly enough from the warmth of the pancake.

If you’re looking for something new to add to your breakfast repertoire, these are an easy healthy addition that can be made without a ton of time or mess. I hope you give these a try!

I am always looking for ideas: what are your favourite go to healthy breakfasts when you’re running late?

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