Recipe #15 is another top contender for me. I make these far too often. You can customize this one flavor-wise to your hearts content. The sky is the limit. So for a playful and creative cook, this is an especially sweet recipe to add to your repertoire. The other awesome news? These are gluten-free, sugar-free AND lactose-free!
Pancakes. As those of you who have read my previous entries know, pancakes hold a special place in my heart. I adore them. I would eat them every day if I could. For me, pancakes evoke images of cozy, leisurely breakfasts crowded around a cramped table full of friends, lots of laughter and stories filling the air between all of us. Or, of a lazy brunch having rolled out of bed in the golden hours of late morning with a lover, getting ready together and strolling down the street hand in hand, leaves wrestling in the grates as as we huddle against one another and push inside the cafe. We sink down into the comfortable booth, scanning the worn menu but already know what we want (or at least I do). A plate of towering pancakes, warm, syrup dripping down the sides.
Fun fact: these guys are made with buckwheat flour, which is actually a fruit seed. Its not a grain at all. It comes from the same family as rhubarb. And, did you know that buckwheat is awesome for you!?! Its good for your cardiovascular system, helps control blood sugar and may lower ones risk of diabetes, helps prevent gallstones, and has health promoting potential that is equal to or even higher than that of some fruits and vegetables. How cool is that?
That is pretty thrilling news for me since I eat these pancakes often. Maybe now I will do so even more frequently, wink wink. Anyway, back to the recipe. You will hardly notice the difference in texture between these pancakes and those made with a traditional flour. And if you barely notice the difference, why not go with the far healthier option, right?
Without further ado, my Bombastic Buckwheat Pancakes, ideal for lazy Saturday or Sunday mornings, a romantic breakfast in bed with your love, a leisurely brunch with friends, or a breakfast-for-dinner type of deal. So really, they are best all the time, anytime. An excuse can always be found for pancakes, and this recipe gives you a stellar one.
1 cup of buckwheat flour
1/2 cup of coconut milk
1 teaspoon of baking powder
1 tablespoon of cinnamon
2 large eggs, beaten
1 tablespoon of vanilla
3-4 tablespoons of honey
Now, you can add in an assorted smattering of different things. Here are some of my favorite combinations with this recipe, to give you some ideas:
-Fresh cranberries and chocolate chips
-Raspberries and chocolate chips
-Lavender and blueberries
-Carrots and rolled oats (with this one I would add in maybe a bit more of the coconut milk, then roughly 1/2 a cup of gluten-free oats, 1/2 a cup of shredded carrots, some nutmeg and ginger as well)
-Pumpkin with cranberries and chocolate chips (for this one, I would add in about a 1/2 cup of canned pumpkin to the batter plus extra cinnamon as well as some nutmeg and ginger)
-Blackberries with raspberries and chocolate chips.
-Raspberries, a spoonful of Greek yogurt mixed into the batter, and a pinch of fresh basil
The list goes on and on for the different varieties you can attempt! So much fun! You can really experiment and play around with this recipe.
Now, how to make them:
To start out, I would recommend choosing some kind of berry (cranberries, blueberries, raspberries are the best ones), and a handful of chocolate chips for your first batch with this recipe. Then, as you get comfortable with the recipe, go wild and experiment more. (Yes, the chocolate chips add in a small amount of sugar. I use mini ones and hardly any at all. You can use your discretion on this one, or skip them altogether).
- Mix together the eggs, coconut milk, honey and vanilla in a medium size bowl.
- In a separate bowl, combine the buckwheat flour, the baking powder and cinnamon.
- Pour the wet ingredients into the dry ones. Mix just until combined. The batter should not be too liquidy/runny or wet. It should have a slightly thicker consistency, similar to brownie batter.
- At this point, stir in your “mix ins” (meaning, the berries, chocolate chips or whatnot that you have decided to add).
- Pour 1/2 cup of batter for each pancake onto a warm greased skillet. Cook until the top begins to bubble a bit. Flip the pancake. Cook until the other side is light golden brown. You may have to flip each pancake twice before it’s finished completely, to ensure even cooking through. I recommend cooking for roughly 90-120 seconds on each side. Keep a close eye on them. You will be able to see when they are done.
- Enjoy! These are super tasty straight off the griddle. I like mine topped with honey and Greek yogurt. But topped with peanut butter, maple syrup, and any other toppings you might like will also be fantastic.
- The finished product on these pancakes is a slightly thicker, denser version of a usual pancake.
These taste just as good heated up the next day as leftovers! Store them in an airtight container at room temperature. They stay good for up to 3-4 days.
This recipe yields roughly 6-7 pancakes.
I whipped up a batch of these and took them for a picnic-brunch-in-the-park with one of my BFFs a couple of months ago. She LOVED them. I have since made them for a number of other friends and have gotten the same reaction. Delectable!