BUCKWHEAT PANCAKES
w/ SunButter Maple Cream
Pancakes! Are you hooked on these? Does just the name trigger warm sentiments of memories from days gone by. Well if so then these pancakes may be just what you need to enjoy this kind of breakfast more often. Rather than overly indulgent, when made with whole food ingredients, pancakes can be a truly good-for-you breakfast. Plus they are gluten and egg-free. I think you're gonna love them.
The SunButter Maple Crème topper is a must taste.
INGREDIENTS:
3/4 cup plant milk, your favorite
1 tbsp ground flax seeds
½ cup buckwheat flour
¼ cup rice flour
1 tsp real vanilla extract
2 tsp baking powder (non-alum)
1 large ripe banana
2 tbsp SunButter
1 tbsp coconut oil
1-2 tsp maple syrup
1 tsp cinnamon and ½ tsp sea salt
Coconut oil, for cooking
DIRECTIONS:
GARNISH:
SunButter, Maple Vanilla cream (recipe below)
2 cups mixed berries, sliced if large
SUNBUTTER MAPLE VANILLA CREAM
INGREDIENTS:
2 tbsp SunButter
3-5 tbsp non-dairy milk
1-3 tsp maple syrup, to taste (If your SunButter is already sweetened you will need less)
1 tsp vanilla
DIRECTIONS:
TERI'S TIPS:
w/ SunButter Maple Cream
Pancakes! Are you hooked on these? Does just the name trigger warm sentiments of memories from days gone by. Well if so then these pancakes may be just what you need to enjoy this kind of breakfast more often. Rather than overly indulgent, when made with whole food ingredients, pancakes can be a truly good-for-you breakfast. Plus they are gluten and egg-free. I think you're gonna love them.
The SunButter Maple Crème topper is a must taste.
- Breakfast, Brunch. Snack
- Gluten, egg, dairy, nut, soy and corn, free
- Vegan, high protein and fiber
- Makes: approx. 4-6, six inch pancakes
INGREDIENTS:
3/4 cup plant milk, your favorite
1 tbsp ground flax seeds
½ cup buckwheat flour
¼ cup rice flour
1 tsp real vanilla extract
2 tsp baking powder (non-alum)
1 large ripe banana
2 tbsp SunButter
1 tbsp coconut oil
1-2 tsp maple syrup
1 tsp cinnamon and ½ tsp sea salt
Coconut oil, for cooking
DIRECTIONS:
- Blast all the pancake ingredients in the blender until just mixed or mash bananas in a bowl, measure and mix in the remaining ingredients, careful not to over-mix. You will have a very thick and pour-able batter. Now you are ready to cook these or you can refrigerate, covered for up to three days. Stir batter to aerate before cooking.
- Heat a large non-stick enamel pan over medium-high then add a little coconut oil and approx. ¼ cup pancake batter.
- Cook until bubbles form over the surface and around the edges, the batter fluffs up and pancakes start to firm up. Carefully turn and cook the flip slide until a lovely golden brown. Repeat with remaining batter adding additional oil as needed. Keep cooked pancakes warm in a low, preheated oven.
- When ready to serve, top the pancakes with berries and SunButter Cream along with a sprinkle of cinnamon.
GARNISH:
SunButter, Maple Vanilla cream (recipe below)
2 cups mixed berries, sliced if large
SUNBUTTER MAPLE VANILLA CREAM
INGREDIENTS:
2 tbsp SunButter
3-5 tbsp non-dairy milk
1-3 tsp maple syrup, to taste (If your SunButter is already sweetened you will need less)
1 tsp vanilla
DIRECTIONS:
- Using a small mason jar, mix together all of the ingredients.
- Adjust the thickness and sweetness to suit your taste and add a pinch of sea salt if desired. It enhances the flavor!
- Drizzle over the pancakes as desired doing your best not to spoon this mix straight into your mouth. It's rather tempting.
TERI'S TIPS:
- Big batch prep these! Freezing cooked pancakes makes for easy, toast, grab and go breakfasts. The kids will love them and you can bid goodbye to the over-processed, nutrient void Eggo's.
- These pancakes make a wonderful snack as well and are great for kid’s lunches. They can even suffice for dessert.
- It's best to use a good quality non-stick pan for in my cast iron pan they tend to stick unless I use a fair amount of oil and I like to use minimal oil.