Honey Buckwheat Pancakes

I am still feeling a little under the weather today, so instead of a regular post, I thought I would go ahead and share a new pancake recipe that I created this week.

Let me start off by saying I LOVE pancakes. I think I could eat them three times a day and be perfectly satisfied. However, I don’t make them for breakfast too often due to time constraints, but I had some extra time on Wednesday since I was up a little bit earlier.

Another great thing about pancakes is that the possibilities are endless. You can use a varitey of flours, toppings, and condiments. You cold probably go a whole year without having the exact same combination of ingredients.

This morning I was in the mood for some buckwheat pancakes. Those are by far my favorite. My girlfriend  recently gave me a jar of her favorite raw honey (which I am obsessed with now), so I incorporated that as well.

Let me tell you, these are a winner!

Honey Buckwheat Pancakes

Ingredients

• 1/2 cup of whole wheat flour
• 1/2 cup buckwheat flour
• 1 tablespoons ground flax
• 1 1/2 teaspoons baking powder
• pinch of salt
• 1 tablespoon of raw honey
• 1 cup non dairy milk (I used coconut milk)
• 1 1/2 teaspoons coconut oil
• extra milk as needed

Directions

1. Mix all of the dry ingredients together in a large bowl. Add wet ingredients and whisk together until batter is thick and smooth.
2. Let sit for a few minutes. The flax adds as an egg replacements and needs time to bind the mixture.
3. Add extra milk if the batter is too thick. It should be thick, but not too thick.
4. Heat cast iron pan on medium and cook until bubbles have formed, then flip gently.
5. Cook for a few more minutes until golden brown.
6. Add desired toppings.

My toppings included:

1. Tropical Traditions Coconut Peanut Butter (perfect for drizzling)
2. Banana slices

I was really in the mood for coconut!