Buckwheat Pancakes with Strawberry Sauce
3 tsps coconut oil
For the pancakes:
100g buckwheat flour
2 tsps flaxseed
50g ripe banana
25g vanilla flavour whey or rice protein powder (optional)
280ml unsweetened almond milk
a small pinch of sea salt
a small pinch of baking soda
a small pinch of ground nutmeg
1 tbsp maple syrup or honey
For the sauce:
100g strawberries, mashed well plus a few left whole, to serve
1 tsp chia seeds
1 tsp fresh lemon juice
a pinch of stevia, to sweeten
Place the sauce ingredients in a saucepan over a medium/low heat, and cook gently for 5 minutes, stirring occasionally. Turn off heat.
Place the pancake ingredients in a blender and blend well until smooth.
Heat 1/2 tsp coconut oil in a frying pan over a medium heat. Pour around one sixth of the batter into the pan.
Move the pan around gently to even out the mixture into a circular shape. When small holes appear in the pancake (around 1-2 minutes), turn or flip it over and cook on the other side for 1-2 minutes.
Transfer the pancake to a plate. Add more oil to the pan and repeat the process 5 times with the remaining batter. Serve each pancake with a few spoonfuls of strawberry sauce and extra strawberries.
Store any leftover pancakes and sauce in separate airtight containers and refrigerate for up to 2 days. The pancakes can also be frozen on the same day for up to 2 weeks.