Happy Sunday! Weekends are the best for pancakes, so of course, I have to share a pancake recipe with you today! I made these during the week and stashed my leftovers in the fridge to have for breakfast each morning before class. Waking up to a pancake breakfast is seriously ten times better during the week, especially since they were already ready for me. It feels like a treat!
Now, if only my coffee was also already ready for me as soon as I woke up. That’s one thing I haven’t perfected – making my French press early enough so that it cools down in time for me to drink it before heading to school. Alex’s mom got a super deal on one of the Starbuck’s Verismo systems for us, so maybe that’ll change things for me. Quick and easy, and apparently some reviews say they don’t think it’s hot enough – I have a feeling this is going to be perfect for my crazy mornings! I still love grinding my own coffee, though, so I definitely won’t be completely giving up my French press. I just ordered a bunch of the new TOMS coffees (for a $20 off $75 coupon on your first purchase, click here – you can get shoes AND some free coffee! 😉 ) Because who can say no to yummy coffee, comfy shoes, AND giving people fresh water and a pair of shoes? Not I.
I’ll keep everyone updated on how I feel about the Verismo once we try it out, but for now, on to pancakes! These pancakes are a combination of buckwheat, coconut, and almond flours for a protein and fiber packed breakfast. It’s a pretty sturdy pancake – perfect for toppings and syrups! AND it’s sweetened only with bananas. So that means you can add more maple syrup on top, right? 😉
These pancakes are pretty quick to whip up, and they can easily be frozen for later use, or kept in the refrigerator for about a week. I recommend storing them with a sheet of wax paper in between each pancake to ensure they don’t stick together! I’ve had some issues with buckwheat pancakes getting all stuck in the past, but this time I had no problems. You’ll definitely be glad when you have some comforting (but healthy!) pancakes all ready for you to warm up on a dreary weekday! 🙂
What are your favorite breakfasts that feel like a treat when you have them during the week?
- 3/4 cup almond meal (I use Trader Joe's)
- 1/2 cup buckwheat flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup overripe bananas (about 2-3 medium bananas)
- 4 eggs
- 3 Tbsp butter (or coconut oil), melted
- 1 tsp vanilla extract
- 1/2 cup milk (I used almond milk)
- 3/4 cup walnuts, chopped (optional)
In a medium bowl, stir the buckwheat flour, almond meal, coconut flour, baking powder, baking soda, salt, and cinnamon together. Set aside. In a large bowl, mash the bananas, and then combine with the eggs until smooth. Add the melted butter (or coconut oil), vanilla extract, and milk, stirring until smooth. Stir in the flour mixture, until well combined (the batter will be slightly lumpy). Gently fold in the walnuts, if using.
Heat a skillet over medium heat, and spray with oil. Scoop 1/4 cup of batter onto the skillet, and cook on one side until bubbles begin to form and the edges appear slightly dry. Flip, and cook on the other side for another minute. Remove to a plate, and repeat with the remaining batter.
To keep the pancakes heated while cooking the remaining batter, turn the oven on warm (about 200ºF) and place a sturdy plate (or oven proof dish) in the oven. Transfer the cooked pancakes in there to stay warm.
Serve immediately maple syrup and/or butter and fresh banana slices (or any toppings of your choice!).
Store any leftovers in an airtight container with wax paper between each pancake in the refrigerator. These can be frozen for up to 2 months.