Filling up on pan–cakes

by Peachy Palate on April 9, 2013

Last week was jam packed full of pancakes! Baked, pan flipped, a mixture of flours, nut butters and whole lot of berries and countless bananas. Of course I managed to fit in some more savoury eats in the latter half of my days, but the pancakes were really the star of the show.

With my banana granola in hand I needed a hearty plate of pancakes to sprinkle it over…preferably banana laden! I went with a mix of coconut and buckwheat flours, cinnamon and 1/3 cup of pureed banana with almond milk…

The result was three mightily thick, fluffy, incredibly filling pancakes infused with the flavours of both coconut and banana with a little hint of vanilla due to a last minute whisk in of some extract; a delightful subtle addition. I’d forgotten how crazy good coconut flour can make pancakes. A distinct flavour, texture and natural sweetness, why on earth have I left it this long to cook up another batch?

I certainly made up for it last week and had three platefuls of pancakes pretty similar to the ones you see before you.

Berries are starting to come in to their own. The blueberries are a little juicier, the raspberries softer and the blackberries…well they’ve stood the test of time right the way through the winter! I’m still not jumping on the strawberry bandwagon just yet…they’re a tad crunchy for my liking; not a good texture when it comes to a fruit of the berry variety.

I cracked open a brand spanking new jar of SunButter for the special occasion. The dollops held on to their shape but as spoon as the spreading action commenced it got it’s drippy melting action on…spreading the SunButter love creamy goodness was delivered in every mouthful.

A bright sunny morning, beautiful thick sweet flavour packed pancakes, berries, SunButter and new colourful mat to lay the plateful on…what more could a girl want! How easily pleased even when I have to do the cooking and cleaning up, the eating more than makes up for it.

The batter made three thick hearty pancakes which would quite easily serve two (you could make four smaller pancakes or simply cut a stalk down the middle!)…but I made it through all three. I’d suggest making them for yourself and if you don’t get through them save some for lunch Smile

What is you all time favourite alternative flour to make pancakes with?

Banana Coconut Buckwheat Pancakes

Print this easy peasy recipe Print this easy peasy recipe

Servings – 3 large pancakes (1-2 servings)

Preparation Time – 5 minutes

Cooking Time – 6 – 8 minutes

Ingredients

Pancakes

  • 30g (1/4 cup) coconut flour
  • 30g (1/4 cup) wholegrain buckwheat flour
  • 1/8 tsp xanthan gum
  • 1/2 cup (125ml) almond milk
  • 1/3 cup (90g) mashed/pureed banana
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder (gluten free)

Toppings

  • 2 tbsp SunButter
  • Blueberries, raspberries and blackberries
  • 1/2 tsp desiccated coconut
  • 1 heaped tbsp banana cacao nib oil free granola

Directions

  1. Blend together all pancake ingredients omitting the xanthan gum until everything else is well combined. Blend it in to the mix and get ready to cook!
  2. Place 1/3 cup measures of the thick batter in to a non stick large skillet spreading them out a little with the back of teaspoon. Allow to cook for 4 –5 minutes before flipping and cooking for a further 3-4 minutes. Alternatively cook in the pan for 4-5 minutes and place under a preheated grill for 1 minutes, returning to the hob and flipping with even more ease! Cook for 1-2 minutes once flipped.
  3. Serve with fresh berries, Barney Butter, granola and coconut.

{ 13 comments… read them below or add one }

Mary April 9, 2013 at 11:31 am

Those pancakes look GOOD! I love pancakes with berries and will never go back to the days of treacle on top again!

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Peachy Palate April 9, 2013 at 5:57 pm

Gotta have the nut/seed butter though :)

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Nikki @ The Road to Less Cake April 9, 2013 at 1:43 pm

They look beautiful.

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Peachy Palate April 9, 2013 at 5:53 pm

So yummy! Love coconut flour!

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Hannah @ CleanEatingVeggieGirl April 9, 2013 at 2:42 pm

These sounds fabulous, and I love that you topped them with Sunbutter. I NEED to try sunflower seed butter ASAP!

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Peachy Palate April 9, 2013 at 5:54 pm

Oh my god you haven’t tried it!!!! The organic SunButter is the best! Nothing added and it tastes like caramel!

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Nadia April 9, 2013 at 7:48 pm

I made these this morning and they were delicious! quick and easy :) I mixed them by hand so I needed to add a bit of water to get it to a good consistency. Thanks for the great recipe!

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Peachy Palate April 10, 2013 at 9:37 am

Oh my lord I forgot to say to use 1/2 a cup of almond milk! Just fixed it up so sorry!

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kinsey April 10, 2013 at 12:26 am

I just made these and am starting to think there could be a mistake in the ingredients you listed because i ended up having to add 1/3 cup almond milk?? As always with your recipes, these are DEEEELISH!

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Peachy Palate April 10, 2013 at 9:38 am

Oh God so sorry Kinsey! I used 1/2 a cup of almond milk in mine! Can’t believe I left it out in the recipe! Glad you had the smarts to add some!

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kinsey April 10, 2013 at 3:23 pm

Ok good! I didn’t want to be that annoying person who tells a food blogger their recipe is wrong hahah but you should’ve seen me (and heard my vitamix) try to make it work with no milk…it just wasn’t happening lol.

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Cora Matheson April 10, 2013 at 1:52 pm

Hahaha I was just about to post saying – how did you get these to turn out without any almond milk or egg/egg subsitute!?! I was shocked and amazed… but now this makes sense. :)

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Davida @The Healthy Maven April 11, 2013 at 12:21 am

These look amazing! And they’re gluten-free too! I’m definitely making these this weekend :)

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