Banana Carrot Cake Pancakes
For those less familiar with buckwheat, you may be curious if this is appropriate for a gluten-free diet. Despite its name, it’s actually not too related to wheat. Rather, it is a seed, cultivated similar to a grain. This food has become popular due to its high mineral and antioxidant content. It also may improve blood sugar control. Hence why these pancakes would be a great meal or snack – the buckwheat flour, plant protein, and egg complement the carbs from banana to deliver sustained energy for you!
Protein and fat slow down the release of glucose (from carbs) into the blood stream, preventing a blood sugar spike.
1 banana (mashed)
1 large egg (or flax egg 1 T flax meal + 2.5 T water)
1 Tbsp buckwheat flour
2 Tbsp vanilla protein powder
1 tsp chia seeds
¼ tsp cinnamon
1 tsp coconut oil or butter (for fry pan)
1/4 c shredded carrots (folded in after main mix)
More shredded carrots
Add mashed banana, egg, buckwheat flour, cinnamon and chia seeds to a small bowl and whisk. Fold in shredded carrots (and alt milk as necessary to achieve desired batter consistency).
Heat coconut oil in a fry pan over a low heat and pour mixture to create multiple pancakes.
Cook for about 2 min or until bubbles appear on the surface of each pancake. Then, flip and cook second side for 1 min.
Serve with DF yogurt, pure maple syrup, and a sprinkle of cinnamon or whatever toppings you desire!