This was our first time making alternative pancakes. And they definitely don’t look like your average stack of fluffy, pretty pancakes. Nah, these register more on the punk side of the pancake spectrum.
Prior to trying these at home, we had the great pleasure of trying Siggy’s version, which was a massive stack of buckwheat pancakes topped with a mouthwatering raspberry compote. We referenced Pancake Princess’ recipe after a birdie recommended it to us.
Ingredients [makes about 15 – 3″ pancakes]
1 cup of buckwheat flour
1 cup of oat flour
1 T. ground flax seed
1 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
6 T. coconut greek yogurt [we used strawberry, but any type yogurt would work here]
10 T. coconut milk
1 T. maple syrup
1 t. vanilla extract
1 t. cinnamon
2 bananas, mashed
coconut butter or oil for cooking
sliced strawberries [optional, but oh-so-delicious]
In a medium bowl, combine the dry ingredients and use a fork to mix them together well. The buckwheat flour kind of looks like sand, right? Don’t worry… it tastes better.
Next, add the remaining ingredients and use a hand mixer to create the batter. Keep working at it until the consistency is smooth throughout.
Melt about a tablespoon of coconut butter in a skillet over medium-low heat until it starts to bubble. For best results, use a 1/4 cup to portion batter. Fill the cup about 2/3 full and get the batter poured onto the skillet quickly. Wait for bubbles to form in the pancakes. If they look ready to flip, quickly shove a spatula under one and flip it. Cook it for around the same amount of time on the other side.
These are delicious alone or drowned in syrup or slathered in raw honey. If we’d been thinking ahead, we would have grabbed coconut milk on Friday and made a batch of our whipped cream to top these off. There’s always next time…