BUCKWHEAT BANANA PANCAKES

Buckwheat contains compounds like rutin & quercetin that reduce inflammation & oxidative stress on the skin and is also a good source of niacin (vitamin B3) which regulates oil production. The combination of fiber, healthy fats and protein in these pancakes help stabilize blood sugar levels, preventing rapid spikes that trigger inflammation & stimulate the production of androgens which contribute to increased oil production in the skin & the development of acne. 

INGREDIENTS

• 1 tbsp ground flaxseeds

• 3 tbsp water

• 1 ripe banana

• 1 cup unsweetened oat milk

• 2 tbsp maple syrup

• 1 1/2 tbsp coconut oil, melted

• 4 tsp apple cider vinegar

• 1 cup buckwheat flour

• 1/2 tsp sea salt

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 cup walnuts, chopped

DIRECTIONS

In a small bowl, combine the ground flaxseeds with 3 tablespoons of water and let it sit for about 5 minutes to form a flaxseed "egg."

In a large bowl, mash the ripe banana until smooth. Add the oat milk, maple syrup, melted coconut oil, apple cider vinegar and flaxseed mixture to the bowl with the banana and whisk everything together until well combined.

Add the buckwheat flour, salt, baking powder and baking soda to the bowl, gently stir until just combined then fold in the chopped walnuts. Let the batter rest for about 5 minutes to allow it to thicken slightly.

Heat a non-stick skillet or griddle over medium heat and lightly grease the cooking surface with a little coconut oil. Once the skillet is hot, pour about 1/4 cup of batter onto the cooking surface for each pancake.

Cook the pancakes for about 2-3 minutes on one side, or until you see bubbles forming on the surface.

Carefully flip the pancakes using a spatula and cook for another 2 minutes or until the pancakes are cooked through and lightly browned on both sides. Remove the cooked pancakes from the skillet and keep them warm while you cook the remaining batter.

Serve the buckwheat banana pancakes with a drizzle of maple syrup, additional chopped walnuts, and slices of fresh banana, if desired.

These are one of my favorite things to make on a weekend morning. They provide more nutrients & micronutrients compared to refined flour pancakes and are substantially more filling than traditional pancakes due to the high fiber content & low glycemic index of buckwheat.