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, made from whole food ingredients pancakes can be a truly good for you breakfast. Plus they are gluten-free and plant-strong. I think you're gonna love them.
The 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, Vanilla cream (recipe below)
2 cups mixed berries, sliced if large
SUNBUTTER MAPLE VANILLA CREAM
Using a small mason jar, mix together:
2 tbsp SunButter
3-5 tbsp non-dairy milk
1-3 tsp maple syrup
½ tsp vanilla
Adjust thickness and sweetness to taste and add a pinch of sea salt if desired. It's so good!
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:
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, made from whole food ingredients pancakes can be a truly good for you breakfast. Plus they are gluten-free and plant-strong. I think you're gonna love them.
The Maple Crème topper is a must taste.
- Breakfast, Brunch
- 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 with the berries and SunButter cream along with a sprinkle of cinnamon.
GARNISH:
SunButter, Vanilla cream (recipe below)
2 cups mixed berries, sliced if large
SUNBUTTER MAPLE VANILLA CREAM
Using a small mason jar, mix together:
2 tbsp SunButter
3-5 tbsp non-dairy milk
1-3 tsp maple syrup
½ tsp vanilla
Adjust thickness and sweetness to taste and add a pinch of sea salt if desired. It's so good!
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 for easy, toast, grab and go breakfasts. The kids will love them and you can bid goodbye to the over-processed Eggo's.
- They make a wonderful snack as well and are great for kid’s lunches.
- It's best to use a non-stick pan for in my cast iron they tend to stick unless I use a fair amount of oil and I like to use minimal oil.