Kid approved Buckwheat Pancakes (or Waffles)

Whether you are feeding adults or baby-lead weaning, these pancakes will be well received! Not a fan of pancakes? No problem. Use this same batter in a waffle maker and you have yourself some delicious and healthy waffles. I love this recipe because it is oil-free, dairy-free, egg-free, and refined sugar free. They are easy, quick and fun!

No time to stand at a stove or at a waffle maker? Pour them out on a cookie sheet (with parchment paper) and bake them for 15-20 minutes. I tend to do this most often when I am making these for an afternoon snack. Between my 2-year-old and 4-year-old, they can eat an entire batch. The good news, I actually feel confident that they are getting a healthy snack.

Buckwheat is a whole grain and packed full of healthy calories, protein, and fiber. Studies have shown that eating buckwheat regularly as part of a healthy diet, can lower cholesterol levels and prevent chronic diseases, such as Diabetes Mellitus and hypertension. Just one cup of buckwheat flour contains: 48% daily value (DV) of Fiber (12 g), 30% DV of Protein (15 g), 85 mg of Omega-3 fatty acid, 1052 mg of Omega-6 fatty acid, 11% DV of Vitamin K (8.4 mcg), 33% DV of Thiamin (0.5 mg), 13% DV of Riboflavin (0.2 mg), 37% DV of Niacin (7.4 mg), 35% DV of Vitamin B6 (0.7 mg), and 16% DV of Folate (64.8 mcg). Estimated Glycemic load is 44.

Making these for an event, playdate, or holiday? Grab the cookie cutters and let the kids get creative stamping out all the different shapes.

We first found this recipe at Detoxinista, but needed to modify it a bit as we were interested in an oil-free option. We also like a thinner batter.


Modified Recipe:

If baking, preheat over to 375F

Mash 2-3 ripe bananas in large bowl.

Add 1 cup buckwehat flour, 4 tablespoons water, 2 teaspoon cinnamon, 2 tsp vanilla extract, 1 teaspoon baking soda, 4 teaspoon apple cider vinegar, 1 cup unsweetened almondmilk or soymilk.

Stir and combine well.

Pour onto hot pan or waffle maker. Serve immediately or allow to cool and store. If baking, bake for 15-18 minutes and allow to cool for 5 minutes on pan.

Raising Vegan Tip- I like to use compostable parchment paper to line the baking sheet. Once they are cooked evenly and have cooled, the pancakes peel off nicely. I can quickly throw the compostable parchment paper into our compost and clean up is complete!

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