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.
buckwheat2-1Buckwheat 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??

Buckwheat Polenta Pancakes
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Dry ingredients
  1. 1/2 cup buckwheat flour
  2. 1/2 cup stone ground whole wheat flour
  3. 1/2 cup polenta (cornmeal)
  4. 1 tsp baking soda
  5. pinch of salt
Wet ingredients
  1. 2 cups activated almond milk
  2. 1 tbsp lemon juice
  3. 1 banana, mashed
  4. 1 tbsp maple syrup
  5. 1 tbsp olive oil
  6. 1 tbsp unsweetened apple sauce
For frying
  1. coconut oil
  1. fresh berries, activated nuts and maple syrup
  1. In one bowl, combine milk and lemon juice and let curdle.
  2. Meanehile, in a large bowl, combine the dry ingredients.
  3. Add the remaining wet ingredients to the milk mixture, then pour over the dry mixture and combine well.
  4. Heat a bit of coconut oil in a skillet.
  5. Spoon batter onto griddle 1/4 cup at a time. Cook until edges are set.
  6. Flip, and cook until golden brown. Repeat with remaining batter while keeping the prepared pancakes warm (I cover them with a clean kitchen towel).

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