This recipe was created with little bellies in mind. A pancake recipe that would fool miniature humans into thinking they were eating something naughty when in fact it couldn’t be nicer…
Gluten free, sugar free, and vegan – these pancakes avoid all the things you’d traditionally find in a pancake batter that I’m choosing not to feed my littlest just yet.
Enough of what they don’t have… What they do have is plenty of good fat from the chia and LSA, minerals like magnesium, manganese + phosphorus from the buckwheat, and natural sweetness from the ripe bananas + plant milk.
This recipe makes about 8 pancakes, but feel free to double (triple, quadruple, etc.) the quantities to make more.
1 ½ cups buckwheat flour
½ teaspoon aluminum free baking powder
1 teaspoon cinnamon
1 tablespoon chia seeds
2 tablespoons LSA
3 tablespoons water
2 ripe bananas
1 teaspoon vanilla
1 cup cocoquench (or other plant milk)
Coconut oil for cooking
Firstly, combine the chia, LSA and water in a bowl and allow to sit for a few minutes to create your ‘vegan egg’.
In another bowl, mix the flour, baking powder and cinnamon.
Back to the chia/LSA mix…
Add in the bananas and vanilla and mash well. Stir through the cocoquench ( or other nut milk). Add this wet mix to the dry and fold together until a batter forms.
Heat a non-stick fry pan to medium heat and add about 1 tablespoon of coconut oil.
Cook the pancakes in batches until golden.