Luscious Coconut Buckwheat Pancakes (Gluten-free, dairy-free, & heart-healthy)
(Makes about six 8-9 inch pancakes)
1 cup of buckwheat flour
1/4 tsp. baking soda
2/3tsp. baking powder
pinch of sea salt
1 tablespoon maple syrup
1 1/4 cup of coconut milk
1 tablespoon of raw, organic coconut oil, plus more for cooking
1 egg
In a bowl, sift together the buckwheat flour, baking soda, powder and salt. Then crack the egg open, holding over a bowl. Toss the egg yolk between the two shell halves, and let the white fall in to the bowl. Melt the coconut oil in a small pan, allow to cool only slightly before stirring it into egg yolk, maple syrup and the coconut milk, whisk to combine the liquids.
Pour the liquid mix in to the dry ingredients. Use a large spoon to thoroughly combine all ingredients. Add more coconut milk if the mixture seems too thick. You want it to flow relatively slowly, but easily from a spoon.
Use an electric hand whisk to whisk up the egg white until it is just set and relatively solid. Gently fold this egg white in to the pancake mix until just combined. If you mix too much here then you will loose the fluffiness of the pancakes.
Heat up your pan, and use a small teaspoon of coconut oil over the cooking surface. When the pan is hot, pour in about 1/3-1/2 cup of batter. Cook this over medium heat until holes form in the top of the pancake, and the top looks almost set. Flip the pancake, and cook on this side for 15-30 seconds longer. Remove to a warm platter, and keep warm in the oven.
Repeat with remaining mix.
Top with banana slices, shredded coconut, and either maple syrup, or even drizzle some coconut butter over the top.
Bon Sunday Morning!
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