Buckwheat Mini Muffins: Buckwheat Pancake Option
serves about 4 or 24 mini muffins
1 cup unsweetened almond/coconut milk & 4 tsp. Vinegar. Combine milk and vinegar let sit 5 min. together before adding
1 cup buckweat flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup wanuts/nuts (optional)
2 Tbl. Maple syrup
1 1/2 Tbl. butter or coconut oil melted. (more for frying if making pancakes)
Preheat oven to 350. Whisk together flour, salt, baking powder, baking soda and nuts. Mash and add banana, syrup, butter/oil, egg and milk mixture. Mix. Add to greased mini muffin pan. Bake 10-12 min. or until done.
For pancakes heat greased skilled to medium. Drop batter by 1/4 cup. Watch for small bubbles about a min. Fip for about another 2 min. or until done through. Re-grease pan as needed. * if too tick of batter just add a little almond milk *
Serve with plain yogurt, syrup, walnuts, blened berries of your choice. Enjoy~
My kids love pancakes and mini muffins. This is a healthy alternative my kids loved. They were initially worried about the dark color, but once they tried them they loved them. Traditional pancakes are loaded with extra syrup. When I made these pancakes they ate them without the extra syrup! My husband liked them better than regular pancakes too! We have been on a healthier diet for a few months now, so that probably contributes, but over all, I’d say these are going to be a new breakfast staple, or in the case of the mini muffins – anytime healthier snack.