Kristen's Recipes


Title:   Buckwheat Bananacakes
Category:   Breakfast - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
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
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