Buckwheat Pancakes

Sunday's can be met with mixed opinion.

For starters, it's still the weekend so for most of you, that means no work and another day to relax, catch up with friends and family or get stuff done. Some people however are already thinking ahead to Monday morning and suffering what has come to be known as the 'Sunday blues'. 

According to one study, four out of ten adults get this feeling. So, in a bid to get Sunday morning off to the best possible start I like pancakes! If you follow my Instagram you'll see pancakes make a regular appearance. I love pancakes any day of the week and, to be honest, I'm not picky as to what time of the day we have them. Sweet or savoury there is just something so comforting and delicious about them.

When I'm talking pancakes, I generally mean the thick, fluffy American-style though that's not to dismiss the thinner crepe delight. Usually seen as a 'treat' menu choice when out for brunch I'm going to share with you a recipe that is both delicious and nutritious.

Instead of using refined sugar and bleached white flour this recipe relies on banana for a natural sweetness and buckwheat flour.

Despite its name buckwheat doesn't actually contain wheat, it is a seed fruit related to that of the rhubarb*. Buckwheat is a great provider of flavonoids. These are phytonutrients with anti-inflammatory and antioxidant properties and have been linked to promoting a healthy cardiovascular system and thus lowering the risks of heart disease. On top of this buckwheat is high in fibre, lower in carbs and higher in protein than traditional white flour. Another bonus (in my opinion) is the distinct nutty taste you get with buckwheat flour; it was something to the pancakes and makes them more than just a vehicle for honey or syrup.

Basic Buckwheat Pancakes
Serves 1 hungry person

70g buckwheat flour
1/2 tsp baking powder
1/2 a banana
1 egg
50-75ml milk of choice - I use almond
Butter or coconut oil, to cook

1. Set the oven on to 120c
2. Sift the buckwheat flour and baking powder into a bowl - sometimes use a wide topped jug for ease of pouring later and to save on washing up
3. Mash in the banana then crack in the egg and mix together
4. Add enough milk to form a thickish batter
5. Heat some butter or coconut oil over a medium heat in a non-stick pan
6. Pour two or three small rounds of batter about 3" in diameter and leave to cook gently for 2-3 minutes or until you can see small bubbles start to form on top
7. Flip over and cook for a further minute or so on the other side
8. Transfer to a plate and keep warm in the oven whilst you crack on with the rest - you should get 5-6 pancakes out of this

I like to serve mine with yogurt, some seasonal berries and perhaps a little honey or coconut. Or with peanut butter! Or, if you're feeling decadent, top with the remaining banana, a drizzle of dark chocolate and some toasted walnuts mhmmm...

* Be sure to check packets if you're following a strict gluten-free diet, sometime cross contamination leads to potential for gluten to be present