I’ve taken a little hiatus from blogging after making the life changing decision to leave my corporate job FOR GOOD. Thanks to a very supportive husband, I left my marketing job at the end of August and I am now a stay at home mom and part-time student. I am currently studying at the Institute of Integrative Nutrition to become a health coach! My hope is to start a private practice and conduct 6 month health coaching programs in-person or on the phone in the Spring of 2013. Health and wellness has always been a big part of my life and now I am on the path to actually do what I love as a career! If you are interested, check out my business Compass Nutrition on Facebook. My page includes lots of helpful information on healthy living.
I hope to have 2-3 recipes a week to share with you now that I have more time to devote to cooking!
But now back to the subject of these wonderful pancakes! I have been on a quest the last year to try and broaden my daughter’s horizons with breakfasts. I found a couple recipes that I mashed together to create this healthy pancake that is also KID FRIENDLY! To tame down the buckwheat flavor, I also added in whole wheat and oat flour. I like to serve these with more bananas on top, toasted walnuts and a little pure maple syrup.
Makes 8 pancakes
1/4 C Buckwheat flour
1/4 C Whole wheat flour
1/4 C Oat flour
1 TSP Baking powder
1/2 TSP Baking soda
1/4 TSP Cinnamon
Pinch of salt
1 Large ripe banana, chopped into 1/4 in dice
1 TBS honey (raw local honey is best if you can get it)
1 TSP vanilla bean paste
1 C buttermilk
1 TBS Coconut oil, warmed to liquify
Combine dry ingredients (buckwheat flour through salt) in a small bowl. In a medium sized bowl, combine remaining ingredients and stir well to combine. The coconut oil may start to solidify once everything is combined – that’s OK. It will liquify again once it hits the skillet. Add dry ingredients to the wet and stir until combined.
Heat a skillet over medium heat. If using a nonstick skillet you should not need to spray the pan. If you are using a stainless steel pan, you can spray it with cooking spray, or add a tsp of coconut oil to coat the pan to coat and prevent sticking.
Add enough batter to make a roughly 6″ round pancake. It is ready to flip when you start to see bubbles on the surface (about 3 minutes). Flip and cook about 2 minutes more. Repeat with remaining batter.
Top with more banana, toasted almonds and pure maple syrup. YUM!