Banana Buckwheat Flax Pancakes with Pecans

Yes, pancakes.  These fall more into the fruit and whole grains for breakfast category than veggies for dinner, but people have been asking about breakfast, especially for kids, and this puts a pretty good spin on the old classic.  Pancakes are typically problematic with the refined white flour, dairy, eggs, sugar, and additives and preservatives.  This version is pure whole, lightly refined, plant food, and they are delicious!

Banana Buckwheat Flax Pancakes cooked with Pecans and topped with Blueberries

Serves: 6
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

2 cups whole wheat flour
1 cup buckwheat flour 
1 cup freshly ground flax seed
1 tbsp cinnamon
1 tbsp baking powder
1/2 tsp baking soda
3 cups nut/soy/seed milk (we use homemade hemp milk, or whatever we have on-hand)
1 cup applesauce
2 mashed bananas 
1/4 cup water (adjust to achieve a good batter consistency)

Optional:

Pecans or walnuts to cook into the pancaked
Frozen blueberries, raspberries, diced apples, sliced bananas, or any other fruit for toppings

Instructions:

Combine the dry ingredients in a large mixing bowl and mix.  Mash 2 bananas really well with a fork until they become soft like the applesauce.  Add the mashed banana and other wet ingredients on top of the dry ingredients and whisk to mix thoroughly.  

Preheat a large pan or skillet on the stove.  Lightly coat the pan with a spritz/spray oil to avoid sticking.  Ladle the batter into the pan to make whatever size and shape pancakes you like.  Add nuts and another dash of cinnamon if you like. Once they start to cook around the edges and bubble in the middle, flip them over and finish cooking on the other side.  

Server warm topped with warmed frozen or fresh fruit.  I like to heat frozen berries until they get soft and juicy like a fruity syrup, or dice fresh apples and bananas to put on top.  Now you have a delicious and healthy breakfast that will fuel you up and start your day off right!

The dry ingredients.  Clockwise whole wheat flour, buckwheat flour, ground flax seed, baking powder, cinnamon, and baking soda.

The wet ingredients.  Nut/soy/seed mild, mashed bananas, applesauce, and water.

A pancake that's ready to be flipped

Ready to go, eat it up!

Banana Apple Oatmeal

We love Oatmeal for breakfast, especially when it's loaded up with lots of fresh fruit.  We used to add fruit at the table, to each of our bowls individually, until I tried adding fruit while the oatmeal is cooking...  The result is AMAZING!!  The flavor and natural sweetness from the fruit is absorbed into the oats as they cook, making every bite absolutely delicious!

Banana Apple Oatmeal, topped with pecans and cinnamon

Serves: 6
Prep time: 10 min
Cook time: 30 - 40 min

Ingredients:
- 9 cups of water
- 6 bananas, sliced
- 3 apples, diced
- 2 tbsp. cinnamon
- 2 cups of steel cut oats (not rolled oats)

Instructions:
Put water, sliced bananas, diced apples, and cinnamon into a large pot and bring to a boil.  Let it boil for about 5 minutes, stirring occasionally, until it starts to break down the fruit.  Once the bananas are swollen and very mushy add the oats and bring back to a boil.  Cover, and simmer for 30 minutes or so, stirring occasionally, until it reaches the desired consistency.

Add to bowls, top with nuts, cinnamon, or more fruit, and enjoy your delicious breakfast!

Experiment a little!
The recipe also works great with frozen blueberries, peaches, pineapple, or strawberries.  Add whatever fruit you like, and if it works well add a comment so I can give it a try too!

Bananas in

Apples in

The fruit is cooked.  It's time to add the oats!

It's ready!