Tuesday, August 26, 2014

Buckwheat Spice Pancakes

W doesn't read my blog unless I beg, or he can be assured the post is short. Today, I'm giving him both, and making it worth his read by talking about two things near and dear to his heart: food, and quality time with our son. Expect some interjections from the peanut gallery (him) here and there.
About weekly, The Buddy wakes up in the morning requesting to make 'cakes with Daddy. It's the cutest thing ever to watch or listen to, and on top of the cuteness, I get the benefit of the spicy scruptiousness of the pancakes, all without having to lift a finger. I love these boys and I love these 'cakes.
Hope you enjoy them!
2/3 c buckwheat flour
1/3 c whole wheat flour
2 tsp baking powder
1 Tbsp sugar
2 tsp cinnamon (W: "use more. It's better.")
1 tsp cardamom
1/4 tsp salt
*Ground ginger
2 eggs
1 Tbsp melted coconut oil
1 cup milk
1 over ripe banana
*A dash to taste. Both spices are optional, but definitely delicious additions.
Mix all dry ingredients together. Then add milk, oil, and eggs. Blend until incorporated. Smash and add the banana. We prefer thinner pancakes, so W adds water by the tablespoon to bring the batter to the desired consistency.
The boys have a few tried and true secrets to success you might want to note. Like, 1) don't use too high of heat. Medium or a bit lower is best, 2) test the griddle with a dab of water. When it sizzles, it's ready, and 3) add a dab of butter to the griddle before cooking each 'cake. (W: "it takes 'em to another level.")
The perfect 'cake at our house is topped with peanut butter, unsweetened applesauce, and a drizzle of maple syrup, but you can be creative with the toppings, too.

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