Coconut Buckwheat Pancakes with Peanut Butter “Syrup”

Temperatures in Salt Lake hit over 100˚ this weekend which is just about the temperature where it’s too hot to do just about anything except for a few hours in the morning. I know it gets much hotter in other parts of the country. I’m not complaining. I was just trying to make an excuse for sleeping in on Saturday morning and then making pancakes instead of going out and doing something productive. Making pancakes is productive. 🙂

Good news on these pancakes. Buckwheat is gluten free! And these babies are sweetened with a banana. That means these are pretty legit healthy pancakes. And then I made a peanut buttery topping perfect for anyone avoiding sugar or trying to cut down on sugar.

I used coconut in the pancakes and coconut oil in the syrup. You might be wondering why. Especially considering coconut oil is saturated fat and isn’t saturated fat bad for you? Well, let me explain! I’ve been reading a lot of literature lately that suggests we NEED to eat more fat, especially good fats and even saturated fat like the kind in coconut oil. This is a really great article for anyone who struggles to lose weight despite dieting efforts. Also good for anyone who craves sugar or stores fat around the middle section.

Ok, back to the pancakes!

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Mmmm, a peanut butter action shot!

Coconut Buckwheat Pancakes
1 1/2 cups buckwheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 ripe, well mashed banana
1 1/2 cups almond milk (or soy, rice, hemp milk)
1 teaspoon apple cider vinegar
1 tablespoon canola oil (or other oil)
1 teaspoon vanilla extract (unless you are using a vanilla flavored milk, then only use 1/2 teaspoon)
1/2 cup shredded unsweetened coconut

First, combine the milk and apple cider vinegar in a bowl or measuring cup. Allow it to sit for 5 minutes while you assemble the other ingredients. The vinegar makes the milk curdle in a magical way which is why this recipe does not require an egg.

Next, combine all the dry ingredients except for the coconut in a mixing bowl.

Start pre-heating your frying pan on medium heat.

Add the mashed banana, oil and vanilla to the curdled milk and combine. Add the liquid ingredients to the dry and combine. Food the coconut flakes in. If the batter is too thick (mine was) thin it out with a little more milk.

Using a 1/3 cup measuring cup pour the batter into the heated frying pan. Use cooking spray if your pan needs it.

Peanut Butter “Syrup”
1/4 cup peanut butter
1/4 cup coconut oil
A squirt of two of honey, maple syrup or whatever sweetener floats your boat (optional)
In a microwave save bowl (or stove top) heat the peanut butter and coconut oil. Stir until smooth. Add in a little sweetener to taste, if your diet allows.

Have a great week and happy almost Independence Day!

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