Breakfast is probably my favorite meal of the day. Trey and I try to have a breakfast date at least once a week. We have a favorite spot and the servers know our order, so I guess that makes us regulars. I also love making breakfast at home. I may get basically the same thing every time we eat breakfast out, but I love experimenting at home. I've made french toast, waffles, breakfast quinoa, oatmeal, granola, donuts (many times over!), cinnamon rolls, cereal, and biscuits & gravy.
A favorite of mine is pancakes. There must be about one million different ways to make pancakes. I was super excited to collaborate with Chronicle Books and try out these banana buckwheat Pancakes from Eat Pretty by Jolene Hart.
Eat Pretty is different from the cookbooks I own. Actually, it's not technically a cookbook. Yes, it's a book that has recipes, but it's a little more educational. I like how Hart teaches about how certain ingredients will affect our health (as well as skin, hair, etc.). I learned that buckwheat is not only gluten free, it is also an anti-aging beauty food. These pancakes also boast nutrition with the addition of banana and walnuts, and they're sweetened with maple syrup. They kind of tasted like banana bread. Yum!Banana Buckwheat Pancakes, makes four to six.
Recipe from Eat Pretty.
1 cup unsweetened almond milk
4 teaspoons white vinegar
1 cup buckwheat flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup chopped, raw walnuts
1-2 ripe bananas
2 tablespoons pure maple syrup
1 1/2 tablespoons butter + more for cooking (or coconut oil)
1 egg
First combine the almond milk and vinegar in a mug or cup and allow that to sit for 3-5 minutes.Next, whisk together the flour, salt, baking powder, baking soda.
Melt the butter and allow to cool to room temperature. In a small bowl combine the almond milk mixture with the melted butter, maple syrup and egg. If your banana is ripe enough that you can easily mash it up you can mash it into this mixture to more evenly distribute the sweetness throughout your pancakes. Mine didn't seem quite ripe enough, so instead I sliced mine thin and placed them throughout the pancakes as I cooked. Either way.
Now combine the flour mixture with the wet ingredients. Stir to combine well. Heat a large skillet or pan over medium heat. Melt a little more butter. Drop about 1/4 cup batter into the center of the skillet. Once pancakes has mostly set, carefully flip and cook through on the second side as well. Continue until you have cooked all the pancakes.Here you can see my banana slices. 🙂 Top with a little more butter and a little more pure maple syrup. Enjoy and happy breakfasting! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with Imogen of the Folk Collection.
I finally made these after having pinned them ages ago and… why did I wait so long?? These remind me of the Harvest Grain ‘n Nut pancakes from IHOP, which were my high school and college favorite! They will be a Sunday morning repeat item in our household. Thank you for the recipe!
OMG I just made those and there are absolutely delish. I am in <3 haha
I wonder if you could share me some. Hahahah.
Yes indeed!
Looks delicious.
these look unreal too! think i just fell in love with your blog!!! 🙂
Mollie xoxo
Would love you to check out my blog 🙂
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So yum. Made a double batch is weekend. When I ran out of bananas, I subbed ripe pear. Also,no maple syrup, so used agave. Thanks for this recipe!
Made them today for breakfast. It wasn’t easy to find buckwheat in the German supermarket and I could’ t find almond milk. So I used ordinary milk instead. It worked out really well and we really enjoyed our breakfast which wasn’t anywhere near a typical German breakfast – nice change!
Yetanothercraftingblog@blogspot.de
Looks yummy!
http://brittannytaylor.com/blog/
Yum! I need to try these. Just started eating gluten-free.
you can substitute the Orgran buckwheat pancake mix for most of the dry powders for a bit of an easier go.
thanks for sharing! my girlfriend is allergic to gluten and i’ve been looking for a yummy gluten free pancake recipe for months now.
Sophie
Wauw it looks delicious! It’s a perfect recipe for me, cause I have gluten allergy, so every new recipe is VERY appreciated! 🙂 That cookbook sounds interesting by the way – maybe I should try it out? 🙂
Emma
www.thecasualcliche.blogspot
mmm! These look delicious! I can’t wait to check that book out! I love reading about how food affects us physically (and mentally) which is why I always try to eat a big & healthy breakfast!
xoxo
Taylor
www.welcomehometaylor.com
I just wanted to suggest that if you are looking for a buttermilk alternative (and an alternative to the almond milk + vinegar), using whey works great – it is naturally produced in the yogurt making process, so it’s great to be able to use it in other recipes!
Thanks for sharing this healthy – and yummy sounding – recipe Emma… and thanks for sharing this book! It’s so unique and I can’t wait to pick up a copy. It’s pretty inspiring to know that our diet can impact our skin, aging, etc!
Just curious… what is the “same thing” you order each time you eat out for breakfast? We all have our faves ;-)…
Awesome recipe, will def try it tomorrow. Thank you for sharing!
Awesome recipe, will def try it tomorrow. Thank you for sharing!
Yum! These look awesome! I really want to try out that cookbook!
Looks so healthy and yummy! I love it 🙂 Thanks for the recipe.