This WIAW is all about…
Buckwheat flour. Gluten-free, full of fiber and protein, bakes easily in everything. Where has this been all my life?!
It’s my new favorite food find, and I’ve been eating it in everything from decadent yet super easy pancakes…
…to chocolate muffins…
I was surprised at how inexpensive it is, too! You can pick it up at Whole Foods, or you can buy a good-sized bag online for $4.29 at Swanson Vitamins here. I always end up wanting to buy everything in Swanson, so I have to bring out my self-control whenever I go on that site! 😉
Back to the pancakes. These are just like my oat flour ones, but the buckwheat makes them more hearty and dense. I loved, loved, loved how much staying-power just one of these had!
The recipe is really, really easy.
1 ripe banana
1 /4 cup almondmilk
1 egg+1 egg white
1/2 c. buckwheat flour
1 T. or so of a good-tasting protein powder (optional)
1/2 tsp. baking powder
1/2 tsp. baking soda
You take your dry ingredients and mix them in a bowl:
Take your wet ingredients and mix them in a separate bowl:
Then gradually stir the dry into the wet, mixing until smooth. Heat a pan on medium high with a smidge of olive oil and pour the batter in!Simple as that. This recipe makes two small/medium pancakes, but I decided to just make one really big one 🙂
Topped with maple almond butter, cashew butter, banana, and Greek yogurt? Yep, I’m sold 🙂