Buckwheat Pancakes with Coconut Butter & Caramelized Bananas

Plated Pancakes
Just the thought of pancakes can get me out of bed.  When I first began removing gluten from my diet, the pancake recipes I found were a sad, sad thing.  The recipes were either full of processed, nutrient devoid ingredients or produced pancakes as hard as rocks.  When I finally perfected this recipe, I did a happy dance.  These pancakes are full of whole grain flours but manage to have a light texture.  The buckwheat adds a nice crunch, while the blueberries provide sweetness and an extra serving of fruit.

Nick likes to top these with maple syrup, but I prefer to forgo the extra sugar and spread mine with coconut butter.  Coconut butter can be bought in health food stores, but it can be rather pricy.  You can make you own at home with a food processor in about 10-15 minutes.  While coconut has gotten a bad rap in years past for its high saturated fat content, it’s actually a healthy addition to a whole foods diet.  The fats in coconut are medium chain fatty acids, which are broken down quickly by our bodies and are readily accessible as fuel.  Coconut is also said to have anti-bacterial properties, improves digestion and helps reduce inflammation.  The best part?  It tastes AMAZING!

Topping the pancakes with bananas quickly caramelized in a little coconut oil pushes these over the top.  If you or somebody you know have a knee-jerk opposition to “healthy foods” these pancakes may be just the introduction you need.

Pancake BatterPancake GriddlePancake Bite

Ingredients:

1/2 cup buckwheat flour (made from 1/2 cup buckwheat groats, instructions to follow)
1/4 cup quinoa flour
1/4 cup brown rice flour
2 tablespoons tapioca flour (cornstarch would work too)
1 tablespoon ground flax seed
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
3/4 cup frozen blueberries
1 cup unsweetened almond milk
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla

For the toppings:
1 1/2 cup unsweetened shredded coconut
2 teaspoons coconut oil
2 ripe bananas, sliced

  1. To make the buckwheat flour – Process the buckwheat groats in a food processor or blender until ground into a fine powder.  I like to leave a few larger pieces for added crunch.
  2. Combine the dry ingredients in a large bowl.  Add the blueberries, toss to coat. Whisk the wet ingredients together in a small bowl.  Mix the wet ingredients into the dry.  Let the batter stand for 5 minutes (it will thicken up).
  3. Heat a skillet over medium heat.  Spray with cooking spray.  Cook pancakes, 2-3 minutes per side, until golden brown.  Top with coconut butter and caramelized bananas and serve.

For Coconut Butter & Caramelized Bananas:

Process the unsweetened shredded coconut and 1 teaspoon of coconut oil in a food processor 10-15 minutes, scraping down the sides occasionally, until smooth and drippy.

Melt the remaining 1 teaspoon coconut butter in a skillet over medium high heat.  Saute bananas 2-3 minutes, until golden brown.

Serves 3-4 5F924WTJPPZP

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