SERVES 3–4
Pancakes are so comforting, it’s no surprise that millions of people around the world enjoy them day after day. Perhaps you have a memory of your grandmother whipping up some epic goodness in the kitchen and how that warm, moist, fluffy pancake would hit your mouth, syrup dripping from every bite. Or maybe you’d like to make some new memories with the ones you love. Pancakes are a perfect dish to bring people together. We don’t usually think of them, however, as a healthy breakfast treat. This recipe is not only delicious but it is packed with whole grains, protein, omega-3s, potassium, and fiber. We like to cover these beautiful, rustic pancakes with coconut yogurt, fresh berries, and some maple syrup.
For the flax egg
1 Tbsp. ground flax meal
3 Tbsp. water
1 Mix the flax meal and water in a bowl and set aside until the mixture thickens, about 10 minutes.
For the pancakes
1 cup buckwheat flour
½ cup white whole-wheat pastry flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups unsweetened nondairy milk (almond, soy, or any nondairy milk you prefer)
1 banana
1 tsp. vanilla extract
Pinch of Himalayan pink salt
Toppings of choice (optional)
1 Place the prepared flax egg and the pancake ingredients in a high-powered blender and blitz until mixed. Ten seconds should be plenty of time — we don’t want to overblend.
2 Heat a nonstick skillet and pour the batter into circles of your desired size. We like to make them silver-dollar size and stack them high when they’re done. We find they cook really well and are manageable when you don’t make them too big. When the pancakes start to bubble on top, it’s time to flip them over. As they finish cooking, slide the spatula underneath them and set them onto plates.
3 Top with coconut yogurt and your favorite fruit.
