Buckwheat Pancakes
SERVES 2
You’ll outdo yourself with this breakfast in bed Mother’s Day treat, and she won’t even have to feel guilty about it!
Ingredients
½ cup buckwheat flour
¼ cup almond meal
1 vanilla pod or 1 tsp vanilla extract
1 tbsp ground flaxseed
1 small banana, mashed well
1 cup dairy-free milk
1 tsp apple cider vinegar
1 bsp rice malt syrup/raw honey/coconut nectar
Coconut oil for frying
OPTIONAL: 1 Tbsp raw cacao powder or cacao nibs
SALTED CARAMEL SAUCE
1 cup medjool dates, soaked overnight
2 tbsp coconut oil
1 vanilla pod or 1 tsp vanilla extract
½ tsp Himalayan salt
Water as needed
Method
- Mix dry ingredients together in a large bowl.
- Add wet ingredients and combine well.
- Heat coconut oil in fry pan and spoon mixture into pan. Pancakes are ready to flip once bubbles start to appear. Fry until golden on both sides.
SALTED CARAMEL SAUCE
- Add all ingredients except water to blender or food processor and blend on high speed until well combined.
- Slowly add water with motor running until you reach a creamy consistency.
