Photo: Edible Perspective via Pinterest.
It’s Sunday morning, and that means it’s time for a wonderful, lazy, brunch. If you’re looking to switch up your brunch menu, try this giant buckwheat pancake. It’s is much heartier than a classic buttermilk pancake. Plus, it’s great for a party of 1 if you’re looking for a solo meal.
Ingredients
1-2 tsp coconut oil
1/2 banana
1 large egg
3 1/2 tbsp buckwheat flour
2 tbsp sorghum flour
2 tbsp almond meal
1-3 tsp cinnamon
1/8 tsp baking powder
1/4 cup unsweetened almond milk
1/2 cup berry mix (desired selection of cut strawberries, blueberries, or raspberries)
Method
-Heat a large skillet with 1-2 tsp coconut oil.
-Mash the banana in a mixing bowl.
-Throw in the egg and whisk it into the banana mix.
-Next add the flours, cinnamon, baking powder, and milk.
-Stir to combine, but allow the mixture to remain thick. It should be pourable, but it should not be runny.
-Pour the batter in the skillet such that it is about 8 inches wide. There should be just enough room around the edges you you can flip it.
-Cook on the first side for about 5 minutes. Then flip and cook for another 1-2 minutes.
-Serve hot and top with berries.
Note: This recipe was adapted from Edible Perspective. For more recipes like this visit www.edibleperspective.com.
