Ingredients Jump to Instructions ↓

  1. 2/3 cup whole wheat flour

  2. 1/3 cup buckwheat flour

  3. 1 tablespoons sugar

  4. 1/2 teaspoon baking soda

  5. 2 teaspoons baking powder

  6. 1 large eggs slightly beaten

  7. 1 1/4 cups soy milk

  8. 1 tablespoon butter melted

  9. 1 teaspoon vanilla extract

  10. 1 large banana mashed, ripe, or 2 small

  11. Topping:

  12. 1/3 cup almonds toasted

  13. 3 tablespoons maple syrup plus more to serve

Instructions Jump to Ingredients ↑

  1. Whisk together flours, sugar, salt, baking soda and baking powder in a large mixing bowl until well mixed.

  2. Whisk together the egg, soy milk, bananas, melted butter and vanilla extract until well combined.

  3. Pour the liquid mixture to the flour mixture, stirring until just moistened and incorporated.

  4. Heat the greased griddle or large skillet over medium heat.

  5. For each pancake pour scant 1/4 cup of the batter onto the hot griddle or skillet.

  6. Cook the pancakes until puffed, bubbly and dry around edges.

  7. Turn and cook the other sides until golden brown.

  8. Cover the cooked crepes with a clean towel or a plate to keep them warm.

  9. Meanwhile mix together the toasted almonds and 3 tablespoons of maple syrup.

  10. Top the pancakes with the maple glazed toasted almonds, and drizzle more maple syrup.

  11. Serve warm.


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