Many thanks to the amazing Emma Seppala, PhD for this one. Emma is a new mom, Science Director of Stanford’s Center for Compassion and Altruism Research and Education (CCARE), and author of The Happiness Track. Yes, she really is all that, in addition to being an amazing human being.
I reached out on Facebook for breakfast ideas, as I’d grown tired of the same old routine: green smoothies, blueberry applesauce-oatmeal muffins, veggie breakfast sausages, and fruit. These days, the Joy Boys absolutely refuse to eat eggs.
Emma offered up this simple, delicious recipe for gluten-free buckwheat pancakes, which can easily be made vegan, as well. Buckwheat, despite its name, is not wheat – it comes from a different plant family altogether. It is considered a “pseudo-grain,” is super healthy and quite tasty. The best part is, you don’t need to add any syrup. I just serve these straight up, topped with some fresh fruit.
Say good-bye to pancake mix forever!
Serves my family of 4
- 1 ripe banana, mashed
- 1 cup buckwheat flour
- 1 tbsp maple syrup
- 1 cup milk, almond milk, or soymilk
- 2 eggs or egg substitute
- 1 tsp baking powder
- 1 tsp baking soda
- ⅛ tsp pink Himalayan salt
- 1/4 c pecan bits
- Coconut oil, for the skillet
Mash banana in bowl. Add all other ingredients and mix well. Cook over medium high heat in skillet lightly coated in coconut oil. Serve with sliced fruit.