I made these on the weekend and everyone loved them. I couldn’t wait to finally share this recipe, so here it is. If you’ve had a long week and need a good weekens to keep your mind at peace and rest these are the perfect remedy. When it all gets too much, we just need to slow down and make pancakes!
I have yet to meet someone who doesn’t love fluffy pan fried cakes of goodness, made all the better with a healthy pour of real, organic maple syrup. My favourite when I was a kid had always been the australian style fluffy thick pancakes, so these are a healthy and nutritious version of them made my own way!
Oat and buckwheat flours are both flavourful and blend together nicely. A smashed banana adds sweetness and keeps the mix together. My “buttermilk” (adding vinegar to the milk) also adds massive flavour and creaminess. Toppings are endless and all up to you but I’m a fruit and syrup kind of girl. Drizzled melted chocolate or ganache would be incredible too.
8 medium/large pancakes
1 cup oat flour (ground oats)
1 cup buckwheat flour
2 cups almond milk
2 tsp apple cider vinegar
2 1/2 tsp baking powder
Coconut oil (melted)
2 tsp vanilla extract
1 1/2 ripe banana
In a bowl, pour in the milk and add vinegar; stir and let sit to thicken (becomes like the consistency of buttermilk).
In another bowl, mix together flours, baking powder and salt.
Peel and smash the banana with a fork into a puree. Add it into the thickened milk along with 3 tbsp of melted coconut oil and vanilla. Whisk.
Add wet ingredients to dry ingredients and stir in slowly. The batter should be slightly lumpy, that’s normal as lumpy batter = light, airy and fluffy pancakes!
Place cooker on low heat. Add a teaspoon coconut oil to a non stick pan or skillet and let melt. Spoon about 1/4 cup of batter per pancake into the pan. It should sizzle lightly when it hits the oil. Lots of bubbles should form on the surface. When several of them form, it is time to flip the pancake. The underside should be golden brown. If it is too dark, lower your heat, if it is very blonde, raise the heat a bit. Cook the other side for about 2 minutes.
Transfer to a plate and repeat with the remaining batter, oiling the pan first with each new pancake.
Serve with fresh fruits and maple syrup. Other yummy toppings: melted chocolate or chocolate ganache. Enjoy!