Buckwheat Ginger Pancakes


1 cup buckwheat flour

2 tbsp teff flour or other gluten free flour

1/4 cup hemp seeds

1 tbsp ground flax seed

1 cup water

1 tbsp baking powder

1 tsp baking soda

1 apple

1 banana

1 inch ginger

pinch of salt

coconut oil (for frying pan)


Blend water, hemp seeds, flax seeds, apple, banana, and ginger.  In a separate bowl mix buckwheat flour, teff flour, baking powder, baking soda, and a pinch a salt.  Add the wet and dry together and mix.  If the texture is too thick or too thin, simply add more water or more flour to achieve you desired pancake thickness.  Pre-heat pan on medium-low heat.  Coat the pan with coconut oil and add batter.  Cook for five minutes a side. Serve with your favourite nut/seed butter and your favourite fruit.  Happy eating!

Jason ManningComment