Serves: 3
Time: Approximately 45 minutes
Brunch has to be one of my favourite meal times! I like to go out for brunch in London as we are spoiled for choice! I also like to make brunch at home on weekends, as there is more time to make and enjoy it! Here is a recipe for "one-bowl banana buckwheat vegan pancakes". It's my own recipe, and I've added a few health twists along the way:
Ingredients:
3 ripe bananas
Two tablespoons chia seeds
Two tablespoons ground flaxseed
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tsp apple cider vinegar
1 cup almond milk/dairy free milk
3/4 cup buckwheat flour
1 tsp cinnamon
Method:
1) Mash bananas
2) Stir in chia seeds, ground flaxseed, baking powder, bicarb soda, pinch of salt, apple cider vinegar
3) Add milk and stir
4) Add buckwheat flour, cinnamon and pinch of salt and fold in
5) Leave to sit for five minutes (the bicarb and apple cider vinegar will react and create some air bubbles, and make the pancakes a bit more fluffy!)
6) Heat pancake or frying pan with a small amount of oil ( coconut or olive). Use a tissue to coat surface.
7) Add batter to pan, add a couple of frozen or fresh blueberries, wait for bubbles to appear and flip, cooking the other side for a couple more minutes.
Tip: I like to use an ice-cream scoop to make the perfect sized pancakes, but two tablespoons works fine too!
8) Repeat until batter is used up!
9) Serve with toppings of your choice, e.g. Maple syrup, Nut butter of choice, tahini, fresh fruit, yoghurt
For my topping, I used almond butter mixed with a bit of hot water and maple syrup to make a pouring consistency. Leftover pancakes can be frozen and reheated in the toaster for a quick breakfast.
Nutritional Nugget: Chia seeds and flaxseeds provide a source of omega 3 and protein!
It's best to grind flaxseeds (using a coffee bean grinder) every few days and store them in a glass jar in the fridge, to prevent the oils from oxidising and keep them fresher for longer!