These last few weeks have been a complete and total whirlwind! With two portfolios due, a mass of school assignments, extracurricular activities and a vacation thrown right in the middle, I’ve had almost no time to myself. Fortunately, it’s starting to wind down (thank God!).
Being away from home for a week on vacation with my family was lovely, but also extremely stressful because of all my deadlines coming up this week. Although it was nice to take a week off from cooking, I am definitely happy to be back in my own kitchen cooking my own food.
Over the last few days I’ve good a little crazy stocking my fridge and pantry with the essentials that I’ll need to get me through the upcoming busy week (think tests, presentations, written reports and a portfolio due!). There is now a huge batch of both regular and curried hummus in my fridge, sourirait fermenting in jars on my counter and a big batch of chocolate sunbutter cookies hidden away inside my cookie tin.
This morning I really needed a pick-me-up after a late night (extended to early morning) of calculus studying. When I got out of bed this morning I came up to the kitchen and whipped up a quick batch of delicious, vegan and gluten free buckwheat pancakes.
I’ve had bad experiences in the past with improvised recipes, but this one honestly turned out perfectly! The Pancakes all crisped up nicely on the edges while remaining soft and fluffy in the middle.
So if you’ve had a rough week or have a rough week ahead of you, take the time to treat yourself, it will make even the worst of weeks a little bit better.
Buckwheat Banana Pancakes
1 ripe banana, mashed
1 tablespoon nut butter of choice (I used a mixed nut and seed butter)
1/2 teaspoon vanilla
2 tablespoons maple syrup
1 tablespoon grape seed or other neutral oil
1 cup almond milk
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamon
1 cup buckwheat flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Coconut oil for frying
In a small mixing bowl mash the banana. Mix in the nut butter, vanilla, maple syrup and oil and stir until combined. Pour in the milk and mix well.
Add the spices, flour, baking soda and backing powder to the bowl and whisk until a smooth batter forms.
Heat coconut oil in a pan over medium heat. Ladle the batter into the pan and fry until the edges of the pancakes begin to bubble, about 3 min. Flip and cook for a further 2-3 min.
Serve with your favourite toppings. I like mine with coconut yogurt, fresh fruit and a bit of maple syrup.