This recipe was modified from a book Andy recently stumbled upon and loved, called Thrive Foods. We're in the process of moving to our new house (!) and so we are trying not to make anything very complicated or messy and definitely trying not to buy anything new. But this morning, due to a snow storm that surprised all of us here in New England, we both found ourselves home on a weekday with nothing important to do. Once Andy realised this (about 10 minutes after he woke up), he couldn't stop talking about these pancakes. And by talking, I mean pushing me out of bed and begging me to make them.
As I'm sure you know, I am the sweet-tooth queen in our house, so pancakes generally fall into my domain. And naturally, I was a little skeptical about the sweetness of these pancakes, so I was pretty hesitant. But, after a bit of pleading, I set out to make them. We played with Brendan Brazier's recipe a bit to suit what we had in the house and the flours I like, and they came out quite delicious! I'm pretty impressed. Of course I feel like you should make them my way, but if you happen to really like these, you should definitely buy the book. He's got some great ideas and recipes.
1 1/4 c buckwheat flour
1/4 c ground flaxseed
1/2 c oat flour
2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla powder or 1/2 tsp vanilla extract
1 tsp carob powder
1 tsp salt
1 1/2 c water
1/2 c vanilla almondmilk
1/4 tsp apple cider vinegar
Using a really good blender or food processor, grind buckwheat into flour - about 2 minutes. Set aside, and blend flaxseed. Add the ground flax seed to the buckwheat, then blend your oats. Whisk your blended buckwheat, flax and oats together, and add in your baking powder. Then, whisk in the cinnamon, vanilla powder, carob powder, and salt.
In a food processor, blend your banana until it's pureed. Slowly, add in the first cup of water. In a measuring cup, measure out 1/2 c water, and add 1/2 c almondmilk. Add in the vinegar and whisk together, then add to the banana and water in the processor. Blend thoroughly. Then, while the processor is going, add in your dry ingredients in 3 batches.
Use a bit of coconut oil to coat a frying pan. Scoop 1/4 c of batter (to make smallish pancakes. you can use 1/2 c to make them a bit bigger) and cook on medium heat until you see bubbles in the middle of the pancake. Then flip and cook on the other side until browned.