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Buckwheat Pineapple Pancakes

Start your day with a delicious and nutritious breakfast that’s both gluten and dairy free!
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Prep Time 30 minutes
Servings 4

Ingredients
  

  • 2 tbsps Ground Flax Seed
  • 1/4 cup Water
  • 2 cups Buckwheat Flour
  • 1/2 tsp Baking Powder
  • 1/8 tsp Sea Salt
  • 1/2 tsp Cinnamon
  • 1 Banana (mashed)
  • 2 cups Lite Coconut Milk
  • 1/2 cup Pineapple (chopped)
  • 1/4 cup Maple Syrup

Notes

Instructions
  1. Mix the flax seed and water together in a large bowl and set aside for five minutes.
  2. In the meantime, mix the flour, baking powder, salt and cinnamon together.
  3. Add the banana and coconut milk to the flax mixture and mix well. Add the dry ingredients to the wet ingredients and mix until just combined. Add the pineapple and stir until evenly mixed in.
  4. Heat a large pan over medium heat and grease with oil. Scoop 1/3 cup of batter at a time into the pan. Flip the pancakes when they bubble on top and continue cooking until they are lightly browned. Repeat with the remaining batter.
  5. Serve the pancakes with maple syrup and enjoy!