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Baked Buckwheat Pancakes

March 17, 2018

These beauties are unique not only in that they are high in protein (read more on protein here), they are also baked as opposed to the traditional panfried pancakes using oil. I find those ones sit heavier, whereas I can eat more of these and not feel as weighed down... and who wouldn't want more pancakes?!

 

The result is a more "plump" pancake that almost looks like a cookie but has the fluffiness and lightness of a pancake, although you can flatten them out more if you'd prefer a wider, thinner pancake. 

Let's talk about the magic of buckwheat. Despite its name, it's not related to wheat at all and is actually a seed. That makes this recipe gluten free as well! It's nutritious and tastes quite similar to wheat meaning it can be used in many of the same ways. Plus, it comes in all shapes and forms: whole groats, noodles, and flour. 

 

Buckwheat flour is a fantastic source of fibre at at 10g per cup (140g) as well as protein at 17g per cup (140g). 

 

Enjoy!

Baked Buckwheat Pancakes

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 2 servings (10 small pancakes)
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min

 

INGREDIENTS: Pancakes

3/4 cup (105g) buckwheat flour (GF if desired) 

3 very ripe bananas

1/4 cup (60mL) soy milk, or other plant milk 

1.5 Tbsp (20mL) coconut oil

1 Tbsp (15g) ground flax seeds

1/2 Tbsp (7g) baking powder

1/2 Tbsp (7g) ground cinnamon

1 tsp (5mL) pure vanilla extract 

1/4 tsp salt 

 

INGREDIENTS: Optional Toppings

Nut butter, like peanut or almond butter 

Jam, like this homemade chia seed jam 

Maple or agave syrup

Fresh berries or stewed frozen berries

Banana coins 

Melted chocolate 

 

Directions

  1. Preheat oven to 350 F/ 175 C.

  2. Mash bananas in a large bowl. Add all remaining ingredients and stir until well combined. Spoon onto a baking tray lined with baking paper to create 8-10 pancakes. 

  3. Bake in the oven for 20 minutes. 

  4. Add desired toppings (I always go for a nut butter and some stewed frozen berries). Enjoy!

Notes

  1. Variations: Vary it up by adding new toppings each time! 

  2. Batch-make: you can make this in batch and freeze for on-the-go breakfasts. Simply pop in the toaster or back in the oven to defrost and enjoy!

  3. Storage: best if enjoyed immediately, or freeze with payment paper in between each pancake so they don’t stick together and enjoy within a month.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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