Super healthy buckwheat pancakes with strawberries, blueberries, banana and pecans
Buckwheat pancakes with flax seed, blueberries,strawberries, banana and toasted pecans
Buckwheat pancakes with strawberries, blueberries, bananas and pecans
Buckwheat pancakes with flax seed, strawberries,blueberries,banana and toasted pecans
- 1/2 cup buckwheat pancake mix, Bob's Red Mill
- 3 tablespoons whole flax seeds, ground
- 1/2 cup water
- 1/2 cup strawberries, freshly chopped
- 1/2 cup blueberries, fresh
- 1 medium-large banana, sliced
- 1/4-1/2 cup maple syrup, organic
- 1 cup pecans, toasted or browned
Buckwheat pancakes with blueberries, strawberries,banana and toasted pecans
Super healthy buckwheat pancakes with flax see, strawberries, blueberries and banana with toasted pecans
- Take a large measuring cup and add 1/4 cup water. Place a non-stick, non-teflon pan on the stove and start to heat on medium.
- Grind the 3 tablespoons of flax. You can of course skip that if yours is already ground. Add it to the 1/4 cup water.
- Add the buckwheat pancake mix and stir. If it's a little to thin add more mix or too thick add more water.
- Stir in cut fruit and toasted pecans.
- Make 4 small pancakes or 2 large cakes in your pan. Cook 5-7 minutes on both side or until pancake is cooked through. Settle in for a great start to your Sunday morning!
Super healthu buckwheat pancakes with fresh strawberries, blueberries, banana and toasted pecans
I have been making these pancakes every Sunday morning that we are home for a long time. My mom spent time with us and she loved them. She called them "breakfast cakes". They are so simple and super delicious. My husband could have anything he wanted for Sunday breakfast but he still requests these pancakes. I am thinking of making a healthy french toast version, so I hope he's not disappointed. If they turn out, you will see them as a new recipe very soon!
You can use frozen fruit in your mix, but as the fruit defrosts, be aware that it releases a lot of water. This will make the pancake cook longer and maybe become a bit "gummy" in the center. If you are thinking of using frozen fruit, simply defrost it first in the refrigerator overnight. You will see how much juice releases. You can add this juice into your measuring cup first then add the appropriate amount of water to come up with the 1/4 cup liquid called for in the recipe.
One last thought. Please use only real organic maple sryup. I was just staying in ski condo and the folks we rented from supplied a lot of great condiments. As I was perusing the selections,I came across the fake maple syrup. The ingredients were a joke! This is what people use? Please read labels and rethink everything you buy pre-made. I would never serve anyone I loved high fructose corn syrup with colorings and flavorings. That goes for all condiments. You will be shocked to see how much sugar and salt are in them. Not to mention non-real food additives! The healthier items may cost more in the long run but your healthy body will pay you back over time!
Update: I keep a sourdough and during the summer months, it gets little use. I bake bread mostly in the winter. So instead of letting it go during the summer I use 1/4 cup sourdough to my pancake mix. It gives it a lovely tang and the added health benefits of eating fermented foods!
