Quick & Easy Buckwheat Flax Pancakes
Updated: Jan 31
You know what always seemed crazy to me? Making pancakes for breakfast on a weekday. Of course, pancakes during the week would be delicious, but it always seemed like so much effort and mess. Well, a few weeks ago I woke up with the mother of all pancake cravings; the kind of craving that one can’t, nor should not want to ignore. However, with only 10 minutes to prepare breakfast and no mind to do a big wash up, I grabbed a single bowl, a few simple ingredients and got to work.
Honestly, these turned out to be one of my favourite pancakes to date. They had a beautiful, earthy flavour from the buckwheat which complemented the sweetness of the banana date sauce and nutty highlights from the toasted sunflower seeds.
These are gluten, dairy, sugar and egg-free and so a great option for most diets. They’re high in fibre, with healthy fats and Omega 3 from the flax.
You could also try using these as part of a savoury dish i.e for dinner with roasted veggies and tahini sauce or a creamy coconut and lentil curry. The options are endless!
1 cup buckwheat flour
1 tablespoon baking powder
¼ tsp salt
1 cup almond or dairy-free milk of choice
1 tbsp ground flaxseed
2 tbsp olive or coconut oil
2 tbsp maple syrup or date puree
More oil to grease pan if needed (unnecessary in non-stick pan)
For the sauce
1 extra-large, ripe banana
6 pitted dates
1 tsp vanilla
toasted sunflower seeds
Whisk together flour, baking powder, flax and salt in a bowl. Make a hole in the flour and pour in your milk, oil, maple syrup and vanilla. Lightly whisk the liquids and then stir to combine with the flour mixture.
Let the batter rest for 5 minutes while you make your sauce. It’s important that you allow the batter to sit so that the baking powder can do its thing and give you nice, fluffy pancakes.
In a blender, add your banana, dates and vanilla and blend until smooth. If you would like a more liquid consistency, simply add a tbsp or so of water or milk.
Once your sauce is made, heat the pan and if necessary, lightly oil. Using ¼ cup measure, scoop the batter onto the warm pan. Cook for 2-3 minutes until small bubbles form on the surface of the pancakes and flip. Cook the opposite side for 1-2 minutes or until golden brown.
Repeat the process with the remaining batter. Serve the pancakes immediately with a generous drizzle of your sauce and a sprinkling of toasted sunflower seeds.
*Note: extra pancakes and sauce can be stored in the fridge for 2-3 days. Alternatively, freeze the pancakes on a flat tray and once frozen, place in a container in the freezer. You can take them out and toast them from frozen as needed.