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Friday, 5 February 2016

Easy Buckwheat Pancakes


Pancakes are such an indulgent treat, there's nothing quite like a warm stack of moreish, sweet pancakes is there? I've always loved them and could easily devour a rather large portion, especially if they're drizzled in pure maple syrup!
I've experimented with a few pancake recipes, but I keep going make to these buckwheat pancakes as they're just so easy, simple and quick to make - there's no faffing around with blenders, no mashing bananas, grating apple or making nut flour, you practically throw everything together and mix it up ready for the pan! They taste really delicious and make the perfect simple pancake to top with whatever you fancy. They're also gluten free, vegan and refined sugar free too!




I made these pancakes using buckwheat flour, which is my go-to gluten free flour, it's completely natural, doesn't leave you feeling bloated or heavy and it's wonderfully filling - I'd highly recommend buying some if you're following a plant-based diet as it's useful for some many recipes. Buckwheat flour is also high in protein, which make these pancakes a great post-workout treat!
I use a mixture of flaxseed and water as my egg replacement, this works really well and adds a load of healthy omega-3 to the pancakes as well which is perfect for keeping your body and your mind happy. They're sweetened with pure, organic maple syrup and flavoured with a sprinkle of cinnamon for a little added warmth.

One of the best things about these pancakes is they can be topped with whatever you want! There's no overwhelming flavour to them so they can be paired with anything from fruit compote to almond butter, or slices of banana to raw chocolate sauce.
I topped mine with pomegranate seeds, raspberries, blackberries, pumpkin seeds and bee pollen which was a refreshing, sweet and yummy combination!


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