These buckwheat pancakes are light, fluffy and finished with our Cacao, Hazelnut & Chai Protein Crunch for a rich, nutty crunch. Perfect for a weekend breakfast or laid-back brunch.
Ingredients (Makes ~6 pancakes)
- 1 cup buckwheat flour
- 1 banana
- 1 tsp GF baking powder
- Pinch sea salt
- 1 egg (or flax egg)
- ¾ cup almond milk
- 1 tsp vanilla
- Coconut oil for cooking
Optional
- Coastal Crunch Cacao, Hazelnut & Chai Protein Crunch
- Banana slices
-
Nut butter or coconut yoghurt
Method
- Whisk dry ingredients in a bowl.
- Add wet ingredients and mix until smooth.
- Heat a pan over medium heat with coconut oil.
- Cook pancakes for 2–3 minutes per side until golden.
-
Stack, top with crunch and repeat.