Sprouted Egg & Dairy-Free Buckwheat Banana Pancakes
  • 1/2cup sprouted buckwheat flour
  • 2 very ripe organic bananas
  • 2tablespoons olive oil or coconut oil
  • 2tablespoons filtered water
  • 1teaspoon ground cinnamon
  • 1teaspoon vanilla extract
  • 1/2teaspoon baking soda
  • 2teaspoons apple cider vinegar
  • Avocado Oil
  1. In a large bowl, mash the bananas well. Add the flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
  2. Heat avocado oil (enough to cover bottom of pan) in a cast iron skillet on medium heat. Pour about ΒΌ cup of batter into pan. Use the back of spoon to spread batter evenly. Repeat with rest of batter.
  3. Let top of pancakes begin to bubble and the edges to dry (about 3-4 minutes), then flip and cook well on the other side.
  4. Serve warm with maple syrup.