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Modified AIP Buckwheat Protein Banana Pancakes (Egg-Free, Nut-Free, Coconut-Free option)
These Modified AIP Buckwheat Protein Banana Pancakes are Egg-Free & Nut-Free with a Coconut-Free Option! The Perfect Breakfast or Brunch.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Ingredients
DRY INGREDIENTS
- 1 cup hemp protein powder
- 1 cup buckwheat flour
- 1 tsp baking soda
- 1 dash sea salt
WET INGREDIENTS
- 1 cup mashed banana
- ¼ cup honey or maple syrup
- ⅔ cup additive-free coconut milk or tigernut milk* *you may need less or more depending on the size of your banana and how thick you prefer your pancake batter
- 4 tsp apple cider vinegar
FOR COOKING
- Ghee coconut oil, avocado oil, or leaf lard
FOR TOPPING
- Berries
- Maple syrup
- Ghee
- Unsweetened additive-free coconut milk yogurt
- Cacao nibs
- Dark chocolate chips made with coconut sugar or honey
Instructions
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Whisk together all dry ingredients in a small mixing bowl.
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In a separate mixing bowl, whisk together all wet ingredients.
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Whisk the wet ingredients into the dry until a smooth batter forms.
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Heat ghee or AIP-compliant cooking fat of choice in a large cast iron pan over medium-low heat.
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Add 2 tablespoons of batter for each pancake to the hot skillet, being careful not to overcrowd the pan.
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Cook for about 2 minutes or until small bubbles appear all across the tops of the pancakes.
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Flip the pancakes and cook on the other side for about 1 - 2 more minutes or until cooked through and golden brown.
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Repeat with remaining batter
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Serve with toppings of choice, and enjoy!