Recipes: Buckwheat Banana Chocolate Chip Pancakes

Plant Based Breakfast

This gluten free pancake recipe is a staple at our house! My kiddos usually eat these as they're being made instead of plating them and putting any toppings on which is nice because that means less dishes for me!

Note: the texture of these are a bit different from your typical white or wheat flour but I feel that is just the nature of buckwheat flour.

• Prep time: 10 minutes

• Cook time: 15-20 minutes

Ingredients:

• 2C Buckwheat Flour

• 1t Baking Soda

• Pinch of Salt

• 2C Dairy Free Milk

• 1 Spotty Banana

• 1 Handful of Spinach

• 1T Vanilla Extract

• 3 Dates {pitted}

• 3T Maple Syrup

• 1T Olive OIl {or sub preffered oil}

• Vegan Chocolate Chips {measure with your heart}

• Optional: extra banana to slice on top, favorite nuts, and/or syrup!

1.Put your dry ingredients in a mixing bowl.

2.In a high speed blender add the milk, banana, spinach, vanilla, dates, maple syrup, and oil.

3.Blend {if you do not have a high speed blender you could omit the dates and double the maple syrup, mash the banana by hand and swap the spinach for a teaspoon of barley grass powder or similar}

4.Mix the wet ingredients into the dry and warm your skillet.

{Use a spray oil before placing the pancakes in the skillet if it is not nonstick}

5. Make the pancakes in your skillet, add the chocolate chips and wait for bubbles before flipping.

6. Stuff your face!! Or plate the pancakes and add whatever fixings you'd like.

Note: I called these monster pancakes when I first started making them because my kids were sketched out by the green color!