Tropical Banana Pancakes Recipe

Jack Johnson is right - stay in and enjoy these healthy buckwheat banana pancakes with this fruity, bright twist on a weekend breakfast favorite.

Tropical Banana Pancakes

Servings: 6-8 medium pancakes

Active time: 30 min

Ingredients:

• 1 tbsp ground flax seed
• 1 cup buckwheat flour
• 1 cup plant milk
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp pink salt
• 1 tsp cinnamon
• 1 tsp all spice
• 2 bananas
• Handful of blueberries

Serve with pure maple syrup or use my icing below:

Dragonfruit cashew icing

• 1 c raw cashews (soaked)
• 1/2 block frozen pitaya
• 3 tbsp pure maple syrup
• 2 tbsp melted unrefined coconut oil
• 1/2 tsp apple cider vinegar
• Juice of half a lemon

Directions:

1. Mix the plant milk and flax seed and set aside for ten minutes.

2. Mix all dry ingredients in one bowl.

3. Once ten minutes is up, combine the dry and wet ingredients and then mash up two bananas. Toss into the mix along with blueberries but please, don't mash the blueberries :)

4. Melt some coconut oil in a pan on medium heat and drop some batter in.

5. Usually, cooking about 1-2 minutes on each side should do it, or until you see the bubbles popping.

6. If you want to keep them warm, stick them inside the oven and let it heat up to around 250F/120C. Serve when they are all finished.

7. Serve with maple syrup or use my icing recipe by adding everything to a blender and mix!