Buckwheat Pancakes

Mornings are better with Pancakes.

This is a universal knowing right ? : )

Here are some incredibly tasty pancakes using buckwheat flour and garbanzo bean flour, as opposed to the common day wheat flour, making them gluten / wheat free. I also personally choose to limit the amount of refined sugar I use ( simply because I feel better when I do and can eliminate the unwanted side effects of unbalanced blood sugar levels) so honey is used as a sweetener.

RECIPE

Buckwheat Flour ~ 1/2 cup 

Garbanzo Bean Flour ~ 1/4 cup 

Baking Soda ~ 1 tsp

Cinnamon ~ 1/2 tsp 

Raspberry Vinegar ~ 1 tbsp 

Water 

Walnuts

Chocolate Chips 
Honey Drizzle

Frozen Blueberries 

*Makes approx 2 -3 decent sized pancakes*

Mix all the dry ingredients together. Then add all the wet ingredients into the dry. Mix well adding just enough water to where you have a loose consistency. Warm a pan to medium. Add a little coconut oil ( or stable oil ) then pour the batter into the pan. Let the bottom turn slightly golden, then flip. Top with Frozen Blueberries and Honey Drizzle.

The combination of Garbanzo Bean Flour and Buckwheat Flour makes a really nice dense yet light texture while providing the wonderful combination of beans and seeds ( Buckwheat is a form of seed and even thought the name has ‘wheat’ in it, it contains no wheat ) and provides a complete protein for anyone who receive their protein from plant based sources.

I added chocolate chips and walnuts inside the batter. I used chocolate chips that are straight cacao. So no added dairy or refined sugars. I receive the sweetness from the frozen blueberries and honey drizzle on top. Using frozen blueberries is a nice balance of cool blueberries with warm pancakes. : ) Walnuts are wonderful brain health!