RECIPE: Buckwheat Pancakes

    This recipe links to the post ‘So What’s the Big Deal about Breakfast?’

    Serves 1

    • 1 banana or 1/2 cup apple/sweet potato/carrot puree
    • 1 egg
    • 2 tablespoons buckwheat flour
    • coconut oil for frying
    • Topping ideas: fresh fruit, yoghurt, nut butter
    1. Blend the banana or chosen puree, egg and flour to a batter using a hand blender.
    2. Melt a smear of coconut oil in a non-stick pan on a gentle heat, spoon rounds of the batter into the pan (this amount should make 5-6 small pancakes). Wait until you see bubbles start to form in the surface of the pancakes then flip with a spatula and leave to cook for another minute or so.
    3. Place the cooked pancakes onto a plate and repeat with the rest of the batter.
    4. My personal choice of toppings would be fresh berries  & almond slivers or cashew butter & thinly sliced apple for the banana/apple based pancakes. For the sweet potato/carrot* ones I think roasted vine tomatoes, spinach & avocado go brilliantly but I encourage you to experiment with your favourite combinations.

    *These also make a delicious and very quick lunch or dinner!