Chocolate banana buckwheat pancakes
If you are looking for a higher-protein & gluten-free alternative to your Sunday pancakes, this chocolate banana pancake is for you. I don’t like to play favorites with my pancake recipes, but this is my favorite.
PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
MAKES 9-10 pancakes
INGREDIENTS
For the pancake batter:
1 ripe banana & for topping if you wish
1/2 cup buckwheat flour
1 cup unsweetened plant milk (I recommend soy for a higher-protein option)
1 scoop protein powder (I use unflavoured soy protein from myprotein)
1 tbsp ground flaxseeds
1 tsp cinnamon
1 tbsp unsweetened cocoa powder
1 tsp baking powder
1 pinch salt
1 tsp vanilla extract
For the topping:
1-2 tbsp plant-based yoghurt (I used plain coconut)
banana rounds
stewed cherries
natural peanut butter
DIRECTIONS
In a blender, combine all the ingredients for the pancake batter. If you don’t want to use a blender, mash the ripe banana with a fork in a bowl, and then mix in the rest of the ingredients & combine well. The blender makes the batter smoother, so I recommend if you have access to one.
Pour a touch of oil into a large pancake pan (these barely have edges), and wipe it down with a papel towl. Heat up the pan to medium heat. Once hot, pour 2 tablespoons of pancake batter into the pan to make 1 pancake, using a spoon to make them round. To make the process faster, you can add another batch next to it, so you fry 2 pancakes at the same time. Fry for around 2 minutes on the one side, then use a turner to flip them and fry for another 1-2 minutes. Remove the pancakes from the pan and onto a plate. Repeat the process until no batter left.
For the topping, heat up frozen cherries on the stove in a pot on medium-high heat for around 3-5 minutes, until they thaw and become warm. Or, heat them up in the microwave in a heat-proof bowl.
Cut a banana into rounds. Layer the pancakes by topping each with peanut butter and 3 banana rounds. Finally, add coconut yoghurt, banana and the cherries on top.
Enjoy!