I'm kinda obsessed with buckwheat right now. It's one of those foods that have no guilt attached to it. It's high in protein and fiber, niacin (b3), magnesium phosphorus selenium, b6 and iron. If you want amazing skin, improved digestion, and lower blood pressure this high antioxidant and diabetes fighter is your seed.
I love treating myself with the dark high mountain buckwheat tea from Arogya and have recently become a fan of buckwheat pancakes. After a bit of experimenting I've come up with what has become my snacking pancake. They are great for breakfast but dense enough to grab from the refrigerator and snack on during the day.
Vegan Banana Blueberry Buckwheat Snacking Pancakes.
Makes 8 pancakes
1 1/2 cups buckwheat flour
1 1/2 sliced banana
1/2 organic blueberries fresh or frozen
1/4 cup applesauce
1 cup organic soy milk or other nut milk unsweetened
3/4 cup water
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
Combine wet ingredients, stir and set aside. Combine dry ingredients except for the bananas and blueberries in a large mixing bowl and mix. Add the wet ingredients and combine until the dry mix is incorporated into the wet. Heat a cast iron skillet on low/medium heat. Lightly grease with avocado or olive oil. Add 1/8th of the pancake batter onto the skillet. After 1 minute add 4-5 slices of banana and some blueberries to the batter. Cook for 1 or 2 more minutes until the pancake is firm enough to flip over. Flip the pancake and cook for 1 or 2 minutes until thoroughly cooked. Repeat until all 8 pancakes are completed. Either serve warm or set aside in the refrigerator for snacking pancakes.