BUCKWHEAT + CARAMALISED BANANA PANCAKES

In my hand is a golden mini stack of aromatic Ayurvedic fusion of vegan pancakes. These are made of simple ingredients; Buckwheat, spices + banana.

Buckwheat, actually a fruit seed, is one of my new found loves + an extremely versatile grain. You guys should know I’m a sucker for learning + sharing all about the nutritional benefits + density of foods to help YOU improve your life as I am forever improving + up scaling my own. So here I want to introduce to you BUCKWHEAT + a little info about this guy.

Unlike our other favourite grains oats + wheat, it is interestingly not wheat at all, but closely related to the Rhubarb plant + a commonly foraged salad leaf, sorrel.

How crazy is that! Buckwheat can be made into a porridge, added to salads and ground into a flour. Although he is quite dense + filling, it’s lot lighter in the stomach, making it much easier to digest. In Ayurveda, they suggest Buckwheat is suitable best for Kapha Doshas (someone who suffers from slower + heavier digestive qualities)

Buckwheat has a high iron content making it a great blood tonic, while magnesium nourishes + relaxes the muscles. This is a perfect for when you are feeling in need of some warming from the inside. However, its warmth is unlike ginger or black pepper, whose pungency ignites the flames of metabolism quickly. Rather, it improves metabolism without over-stimulating the body (keeping control of those who need to keep their pitta in balance) Also in CTM (Chinese traditional medicine) or macrobiotic language, buckwheat "activates yang reserves" much like salt - supporting your body's sustainable energy from deep within. One very simple recipe... and one with more ingredients, so a little more fancy but definitely still simple. They are so tasty, simple to prepare anywhere you are and so nourishing.

BUCKWHEAT BANANA PANCAKES Makes: 10 small pancakes |Prep:5 MINS | Total: 15-20 mins

INGREDIENTS

1 CUP OF BUCKWHEAT FLOUR (OR SUB WHOLE GROATS) 1 TBL SPOON NATURAL VANILLA

1 BANANA

1 CUP ALMOND MILK

1 TSP CINNAMON

1/2 TSP GROUND CARDAMOM

1 TBS OF GROUND/WHOLE FLAXSEEDS

1 TSP BI-CARB SODA

PINCH OF HIMALAYAN SALT

1 TBS OF MAPLE SYRUP

1 TSP OF ACV OR LEMON JUICE

COCONUT OIL FROM THE PAN

TOPPINGS:

COCONUT YOGHURT (I LOVE COCONUT COLLABORATIVE)

COCONUT CHIPS

EXTRA BANANA SLICES + PAN FRIEND IN CINNAMON

METHOD

1.In a high speed blender, add all ingredients (minus the coconut oil) + blend until you obtain a thick but runny batter. I like to let it sit for 3-5 minutes so the mixture has time to thicken a little + let the flax seeds soak upon the moisture.

2. Grease a fry pan + heat over medium heat. With a small ladel, add 1/4 + 1/2 cup of batter to form each mini pancake. Cook until little bubbles appear on the surface (about 2-3 minutes). Flip over and cook for 1-2 more minutes.

3. Transfer on a plate + cover with a clean towel to keep warm, or pop in the oven low covered with foil so they don't dry out.

4.Continue the same with the remaining batter, greasing the pan every time you start a new pancake.

5. Before serving, fry your slices of banana in cinnamon and coconut oil until they go nice and golden + caramelised, plus coconut yoghurt, coconut chips + some fresh berries.

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