| Title: | Buckwheat Bananacakes |
| Category: | Breakfast - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
1/2 c buckwheat flour
1/2 t baking powder
1/4 t baking soda
1/4 t sea salt
1/2 c rolled oats
1 ripe banana
2 T maple syrup
1 T vinegar
1 c soy milk or rice milk
Fresh fruit, spreadable fruit or maple syrup for serving
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| Directions: | Stir the buckwheat flour, baking powder, baking soda and salt together in a mixing bowl. Place the rolled oats into a blender with the banana, maple syrup, vinegar, and soy or rice milk. Blend until smooth, then add to the flour mixture, stirring to remove any lumps. Preheat a nonstick skillet or griddle, then lightly spray it with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook over medium-high heat until the tops bubble. When the bubbles break and the edges of the pancakes are dry, turn them carefully with a spatula and cook the second sides until golden brown, 30 to 60 seconds. Serve immediately. |
| Makes: | 24 2-inch pancakes |