Nov 18, 2012

Vegan Avocado Buckwheat Pancakes

Yes, it's true.  I decided to replace eggs for an avocado this morning as I made my little girl her breakfast.  It was an accident, but it turned out to be a home run AND I am totally doing this every time I strum up some pancakes for her.  I like to make most everything from scratch.  I have worked really hard to avoid packaged anything in my home....with a few exceptions like nori sheets and superfoods...but those are limited to one ingredient on the package.  :)  Recently I have even stopped buying flour and now mill my own with my Vitamix.  There's something very satisfying about this that makes me feel like She-Ra every time I serve pancakes for breakfast.  I almost want to shout out, FOR THE HONOR OF GRAYSKULL!"  It's quite simple, really AND you have fresh flour!  It wasn't processed in a factory and sitting on a shelf for who knows how long.  All you need to do is purchase some whole buckwheat, place it in a high-speed blender or coffee grinder and mill away.  Flour in seconds!  I usually like to sprout my buckwheat first, then dehydrate and mill...but let's just start one step at a time.  And I have to tell ya....these pancakes were gobbled up in no time!  Here's the recipe!

Avocado Buckwheat Pancakes

1 1/2 cups buckwheat flour
1 2/3 cup fresh almond milk or raw cow's/goat's milk
1 avocado
1/2 of a banana
3 heaping tbsp coconut butter
1 tsp. baking powder
1 tsp. baking soda
1 tsp. Celtic sea salt - you don't have to use this, but make sure your salt has color....not white!
3 tbsp. raw honey

Place all items in a Vitamix and blend until smooth.  Coat a pan with coconut oil and on low heat, place 4 dollops of pancake mix and brown on each side until done.  Makes about 12 pancakes.  Enjoy!

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