Breakfast Friday | Giant Buckwheat Pancake
/It's Friday!
And I've got breakfast!
In the form of a giant buckwheat pancake!
This giant buckwheat pancake is a simple and super healthy go-to breakfast for my weekday mornings. It takes about 3 minutes to mix together and 6 minutes to cook in the pan. While it cooks, you can prep a few topping ingredients or maybe flat-iron your hair.
It's thick (but fluffy!) + hearty and will definitely fuel you through til' lunch. Plus, it's chock-full of protein, fiber, and healthy fats. I have a huge morning appetite and this is one of the only breakfasts that can keep me satiated for over 5 hours. Top this giant cake with nut or seed butter + fresh berries and you're all set. Just don't forget the coffee.
You may want to start with 1 teaspoon of cinnamon and see what you think (cinnamon varieties vary in intensity). I like to add about 2 1/2 teaspoons. I'm sort of cinnamon obsessed, though. You can always add more the next time, and there will definitely be a next time with this recipe!
Enjoy!
Giant Buckwheat Pancake
gluten-free // yields 1 large serving
- 1-2 teaspoons ghee/coconut oil
- 1/2 medium banana
- 1 large egg
- 3 1/2 tablespoons buckwheat flour
- 2 tablespoons sorghum flour
- 2 tablespoons almond meal
- 1-3 teaspoons cinnamon
- 1/8 teaspoon baking powder
- 1/4 cup unsweetened almond milk (2%, whole milk, soy, hemp, etc.)
Heat a large pan (at least 10-inches) or skillet over medium heat with 1-2 teaspoons ghee or coconut oil.
While heating, thoroughly mash the banana in a small mixing bowl. Add the egg and whisk into the banana (a fork is fine). Add the flours, cinnamon, baking powder, and milk. Mix together until just combined. The batter should be thick but pourable, not runny.
Pour batter into the pan and spread to about 8-9 inches. (Leave room around the pancake so you can slide a spatula underneath.) Let cook for about 4-5 minutes until the edges are set and you can slide a stiff metal spatula all the way around the pancake to help release. Slide the spatula about 1/2-way under the pancake and quickly flip over. If your pancake feels floppy as you slide the spatula underneath, let it cook for another minute. Once flipped, cook for another 1-2 minutes.
Serve hot and top as desired.
Notes:
- Feel free to make this in advance, let it cool, then refrigerate in an airtight container for up to 4 days. They can also be frozen once fully cooled.
- Cashew meal, hazelnut meal, pistachio meal, or sunflower seed meal should be suitable subs for the almond meal. Sift before using.
- Feel free to use freshly ground raw buckwheat flour (from raw groats) if desired. I advise against using flour made from toasted/Kasha buckwheat groats, as the flavor is very intense. For this recipe I used Bob's Red Mill buckwheat flour.
Now let's do this weekend thang.
Ashley
