Egg Free Buckwheat Pancakes
Enjoy delicious and healthy egg-free buckwheat pancakes! This recipe is packed with gut-friendly ingredients like buckwheat flour (rich in fiber), chia seeds (high in omega-3s), and banana (a prebiotic). Cardamom and lemon zest add a delightful zing, while honey provides natural sweetness. Perfect for a wholesome and satisfying breakfast.
Avg. Recipe Cost (US)
$3.00
Avg. Recipe Cost (UK)
£2.50
Nutritional Information (approx)
- Calories: 419 kcal
- Protein: 9 g
- Fats: 15 g
- Carbs: 62 g
- Fibre: 12 g
Tags
Dairy Free Vegan Vegetarian Gluten Free Breakfast
Ingredients
- chia seeds - 2 tbsp.
- buckwheat flour - ½ cup (100g)
- banana - 1 (medium)
- plant milk - ½ cup
- ground cardamom - 1 tsp.
- vanilla paste - 1 tsp.
- lemon zest - from 1 lemon
- honey - 4 tsp.
- coconut oil - 1 tbsp.
Preparation Instructions
- 1. In a small cup, combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave in the fridge for about 20 minutes.
- 2. Zest the whole lemon and set aside half for the topping. Mash the banana in a bowl and add in the chia seeds, flour, milk, cardamom, vanilla, half the lemon zest and 1 teaspoon of honey. Whisk everything well until a thick batter has formed.
- 3. Heat some of the coconut oil in a non-stick pan then pour the batter forming small pancakes (about ¼ cup per pancake). Fry until bubbles appear on the surface and then flip and cook for another minute. Repeat with the rest of the batter adding more coconut oil when required. You should be able to make about 6 small pancakes.
- 4. Combine 3 teaspoons of honey and the rest of the lemon zest to make the drizzle.