recipesLee Tilghmangluten free, pancakes, organic, coconut yogurt, breakfast2 Comments

Buckwheat Pancakes with Coconut Yogurt & Blueberries

recipesLee Tilghmangluten free, pancakes, organic, coconut yogurt, breakfast2 Comments
The goodness that keeps on being good.

The goodness that keeps on being good.

As soon as I read it was National Pancake Day I knew I had to get #uponit. I am loving the So Delicious Coconut Yogurt (basically putting it on everything) and blueberries are always a good call. WARNING:  these are not vegan because I used real eggs. My vegan version can be found here.  They are gluten free, delicious, healthy and SO YUMMY!! 

These pancakes can easily be made vegan by subbing 2 "chia eggs" in place of the two real eggs I used. Chia eggs can be made by mixing 1 tbsp chia seeds with 2 tbsp cold water and letting sit in the fridge for 20 minutes. Make 2 chia eggs for this recipe. 

Recipe:

  • 1/2 cup buckwheat flour

  • 1 overripe mashed banana

  • 1 tbsp baking powder

  • 1 tsp salt

  • 1 tbsp baking soda

  • 2 eggs

  • dash vanilla extract

  • dash coconut extract

  • dash cinnamon

Mix together well, heat skillet over low/medium and put some coconut oil in the pan. Add your batter and cook 4 minutes on each side. Stack with coconut yogurt and blueberries, and drizzle with a bit of maple syrup on top!

Toppings:

  • So Delicious Coconut Yogurt

  • blueberries

  • maple syrup

  • coconut shreds