This antioxidant-rich breakfast is heart-healthy, nutrient-packed, gluten-free and full of beneficial fiber!
A perfect heart-shaped treat for Valentine’s Day!
I’ve fallen in love. Yes, I know, I’ve been in love with the same man for almost 10 years. But when you live 600 miles apart and only see each other a few times a month, a girl’s gotta move on… and what better way to do that than to spend the weekend making heart-shaped pancakes with my 15 month old granddaughter. 😉
My weekend was filled with sleepless nights, making baby food, changing diapers, and cuddling on the couch while watching Moana. And the highlight of the evening was watching my granddaughter dance on the coffee table to all of her favourite Disney songs! Yes, she’s already a little entertainer, but what truly melted my heart was waking up to her saying “hiiii” and seeing her smiling face. How could you not fall in love with that!?
Okay, so before I continue telling you about these delicious pancakes, I just wanted to say that I have a deep appreciation to all you mommy bloggers out there. I honestly don’t know how you find the time to cook, take pictures, and write for your blog, all while looking after your little ones. You are all truly amazing!
I know it’s been said that breakfast is the most important meal of the day, but on Valentine’s Day I like to make it the most romantic meal of the day. There’s nothing that says ‘I love you’ more than heart-shaped pancakes and chocolate! Thanks to my heart-shaped cookie cutter I truly made these buckwheat pancakes with love.
But these are not just any pancakes. They are gluten-free, egg-free, dairy-free, refined sugar-free, but I promise, not fun-free! You have to trust me when I say they are healthy but still taste AH-MAZING!! The texture is fantastic – fluffy, soft, and the nutty taste of the buckwheat is paired perfectly with the banana flavour. Guys, it’s really a breakfast win! And if you feel like treating yourself even more, add chocolate chips to the batter and top with coconut cream or whipped cream. I mean, it’s Valentine’s Day so go ahead and overindulge a little.
Health Warning! These Banana Buckwheat Pancakes are…
High in fiber
If you are not familiar with the superpowers of these tiny pyramids called buckwheat, then it’s about time we get you caught up with their impressive health benefits. Buckwheat is a powerhouse of nutrients! And while most people think of buckwheat as a grain, it’s actually a seed that is a gluten-free power food that can be used as a substitute for wheat. It is high in protein, and contains all eight of the essential amino acids. It also has both soluble and insoluble fiber, which help to lower ‘unhealthy’ LDL cholesterol that may be linked to cardiovascular disease.
But that’s not all…
Buckwheat is also rich in antioxidant flavonoids that help protect the heart. Quercetin has anti-inflammatory and anti-allergenic properties, and rutin strengthens the capillaries and improves circulation, protecting the good cholesterol against oxidation from free radicals. Magnesium and other minerals found in buckwheat help relax the blood vessels, improve digestion, aid in muscle growth and recovery, and defend against negative stresses that may impact the body. And lastly, buckwheat groats and flours are a great source of energy-boosting B vitamins to keep you going and going.
These pancakes not only make a perfect Valentine’s Day breakfast, but they are perfect for the weekend, perfect for a week day, or perfect for any time you have a craving for pancakes! 🙂
- 1 cup buckwheat flour
- 1 cup oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 2 cups filtered water
- 1 tablespoon maple syrup (or 6 stevia drops)
- 1-2 bananas, sliced
- 1/4 cup chocolate chips (optional)
In a medium bowl, combine the buckwheat flour, oat flour, baking powder, salt, cinnamon, and flaxseeds.
To the dry ingredients add the water, vanilla, and maple syrup. Stir until just combined.
Add the bananas and chocolate chips.
Heat a pancake pan. Once a few drops of water sizzle on contact with the hot surface, you are ready to cook the pancakes.
Lower the stovetop temperature to medium-low heat and begin by dropping ¼ cup of the batter on the lightly oiled surface.
Cook until small bubbles form on the surface, about 1-3 minutes. Flip and cook for another 30 seconds to a minute. Don’t overcook or the pancakes will become dry.
Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.
Serve the pancakes immediately with toppings of your choosing.
Serving size: 1
Calories 300 / Fat 5g / Carbs 58g / Protein 9g / Fiber 10g / Sodium 545mg / Sugars 8g