Healthified buckwheat pancakes (banana-free)
Hi lovelies! A quick update here from LA, we arrived yesterday afternoon and the apartment we have rented is just the cutest! I absolutely LOVE both the decor, the building and the neighborhood. The decor is very scandinavian and a total pinterest dream (see some sneak peeks over on my snapchat ‘mokai_giraf´), the building has a rooftop pool + gym, yoga room and so much more and the neighborhood is the Art District in Downtown LA where all the best new café’s, restaurants and shops are located – we have both Café Gratitude and Amazebowls right outside our building = YAAASS!! Haha I will probably be going there everyday during our stay!
Ah I am so excited to be back in LA and I cannot wait to explore the city some more! I am super jet lagged though, I woke up at 4am, so I think today will just be a very chill day where we shop a little (haha okay probably a lot) and enjoy Downtown LA that we have come to love so much. If you have any tips on what to see, what to do, where to eat etc. then please feel free to share ❤︎
Anyways, let’s get back to real point of this post – these delicious and healthified pancakes that I have made for you guys after getting a bunch of requests for banana-free pancakes recipes. I really love adding banana to my pancakes for that natural sweetness and delicious fluffyness, but I do get that some of you are not so keen on bananas, so I have experimented a little and come up with these babies as a healthier option to regular breakfast pancakes, so yum! I love to top them with date sirup, lots of fresh fruit and a matcha latte (recipe right here), but feel free to get creative! Enjoy ❤︎
Ingredients – 4 pancakes:
1 deciliter (equals 0.4 cup) oatmilk
2 tablespoons skyr or greek yoghurt
1 tablespoon pure maple sirup
1/2 teaspoon pure vanilla powder
1/3 teaspoon cinnamon
A pinch of sea salt
1 deciliter oat flour
1 deciliter (equals 0.6 cup) buckwheat flour
A little coconut oil to cook them in
Start by adding all the wet ingredients to a bowl and whisk them together. Then add in the dry ingredients and whisk until you have a smooth pancake batter. Heat a non-stick pan – I prefer to make them on medium to high heat – and add a little coconut oil. When the oil has melted pour a little pancake batter onto the pan, I use about 3-4 tablespoons per pancake Cook the pancake for a couple of minutes until there are little bubbles on the top and it is lightly golden on the underside – flip it – and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes. Repeat until you have used all of the pancake batter. Serve right away – I served mine with date sirup, lots of fresh fruit and a matcha latte (recipe right here), so yum!