Buckwheat flour is a gluten-free kitchen essential. I love the fluffiness of these pancakes. If you make extra, you can pop them in the toaster during the week for a quick and healthy gourmet breakfast.
- 1 banana, mashed
- 2 medium eggs, whisked
- 13⁄4 cups (425 mL) unsweetened almond milk
- 1 tsp (5 mL) almond extract
- 11⁄2 cups (375 mL) light buckwheat flour
- 11⁄2 tsp (7 mL) baking powder
- 1⁄2 tsp (2 mL) sea salt
- 1 tbsp (15 mL) coconut oil
- 1⁄2 cup (125 mL) fresh or thawed frozen blueberries
- 1 tbsp (15 mL) filtered water
- Real maple syrup (optional)
- In a medium bowl, combine banana, eggs, almond milk and almond extract. In a large bowl, whisk together buckwheat flour, baking powder and sea salt. Stir wet ingredients into dry ingredients, then let sit for a few minutes.
- Melt coconut oil in a large skillet over medium heat. Pour about 1/4 cup (60 mL) batter into the pan for each pancake. Cook for 2 to 3 minutes, until soft bubbles form on top, then flip and cook for another minute or two.
- While the pancakes are cooking, combine blueberries and water in a small pot over low heat. Using a fork, press down on the blueberries to break some of them open and release the juices. Heat just until warm.
- Spoon blueberries over pancakes and top with maple syrup, if using.
- If you use thawed frozen berries, be sure to drain them well to remove any excess moisture. You could use dark buckwheat flour, but I recommend light flour. Light is a finer texture compared to dark and it yields a fluffier pancake.
Excerpted from Joyous Detox by Joy McCarthy. Copyright © 2016 Joy McCarthy. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.