Buckwheat Polenta Pancakes
We eat pancakes quite often and I have accumulated a lot of healthy recipes. These buckwheat pancakes taste delicious on their own when served cold.
For breakfast I serve these pancakes hot with seasonal fruits and maple syrup.
Feel free to substitute the maple syrup with pureed raspberries or strawberries for a slightly more refreshing version.
buckwheat2Buckwheat is -despite its name- a cereal grain, highly nourishing, energizing and tasty. It has a well-balanced starch, protein, fat and mineral composition.
Buckwheat seeds are a very rich source of soluble and insoluble dietary fiber, is rich in copper, magnesium and vitamin B… and have I mentioned that it tastes delicious??
- 1/2 cup buckwheat flour
- 1/2 cup stone ground whole wheat flour
- 1/2 cup polenta (cornmeal)
- 1 tsp baking soda
- pinch of salt
- 2 cups activated almond milk
- 1 tbsp lemon juice
- 1 banana, mashed
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 tbsp unsweetened apple sauce
- coconut oil
- fresh berries, activated nuts and maple syrup
- In one bowl, combine milk and lemon juice and let curdle.
- Meanehile, in a large bowl, combine the dry ingredients.
- Add the remaining wet ingredients to the milk mixture, then pour over the dry mixture and combine well.
- Heat a bit of coconut oil in a skillet.
- Spoon batter onto griddle 1/4 cup at a time. Cook until edges are set.
- Flip, and cook until golden brown. Repeat with remaining batter while keeping the prepared pancakes warm (I cover them with a clean kitchen towel).