I was in the mood for a “gingerbread” like pancake and decided to adapt Brendan Brazier‘s Thrive Foods Buckwheat Banana Pancakes (also known as Buckwheat Pancakes in his Thrive book). These pancakes aren’t very sweet as gingerbread as I topped them with pears and didn’t want the pancakes sweet too. These pancakes are very filling and will keep you full and fueled for hours.
Gingerbread Buckwheat Pancakes
Makes 2 very large servings, enough to feed 2 adults and 2 kids
1c buckwheat flour
1/4c ground flaxseed
1/4c hemp flour (ground hemp seeds)
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
3 TBSP molasses
1/2c mashed sweet potato, cooked
1/2c barley flakes
Makes 2-4 servings
3 pears (had small Forelle pears so used 6), peeled and diced
1 TBSP coconut oil
1 TBSP coconut palm sugar
Mix together buckwheat flour, flaxseed, hemp flour, baking powder, cinnamon, nutmeg, and ginger in a bowl. In a Vitamix, food processor, or high-speed blender blend sweet potato, water , and molasses together until smooth. Add in dry ingredients and blend until smooth. Pour into a bowl and stir in barley flakes.
In a large pan heat coconut oil on medium heat. Place pears in the pan and cook until tender, stirring often. Stir in coconut palm sugar and turn off burner.
Heat griddle or pan to medium high and spray with coconut oil. Pour pancakes and cook approx 3-5 minutes until bubbles begin to appear and pancakes look set and flip, cook another 3-5 minutes.
Plate pancakes and top with pears. Enjoy!