Buckwheat Pancakes


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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

  1. Mix dry ingredients together in a large bowl.
  2. Add wet ingredients and combine well.
  3. 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

  1. Add all ingredients except water to blender or food processor and blend on high speed until well combined.
  2. Slowly add water with motor running until you reach a creamy consistency.