Buckwheat Pancakes

OR LONG RIDES, YOU NEED A HEARTY BREAKFAST. 

These thin pancakes are great to eat before clipping in. They have enough flavor and sweetness that you don't even need to worry about adding messy maple syrup. This makes them ideal to make and take as well! 

INGREDIENTS: MAKES ROUGHLY 6-8

+ 1 cup Buckwheat Flour
+ 1 cup Oat Flour
+ 1 cup coconut milk
+ 2/3c  water
+ 2 shots espresso, cooled (or use brewed coffee instead of the water above)
+ 2 tbsp honey
+ 1 egg
+ 2 tsp salt
+ 2 tsp Vanilla
+ 2 tsp baking powder
+ 2 tbsp Raw turbinado sugar
+ 2 tbsp cacao nibs
+ 2 tbsp espresso (or coffee) beans
+ Pearl Sugar for cooking
+ Coconut Oil for cooking 

INSTRUCTIONS:

In a spice grinder, grind the espresso beans, sugar, and cacao nibs. Combine the ground mix with the flours, salt, and baking powder. Separately, whisk together the egg, milk, water, espresso, honey, and vanilla.   Now combine the two mixtures, whisking until thoroughly combined. The batter should be medium thickness. Heat coconut oil in a small skillet over med-low heat. When the oil is hot, add a scoop of the batter, enough to coat the bottom of the pan. Sprinkle with pearl sugar. When little holes begin to form, flip the pancake. When the pancake is done, eat it! or  set it aside to cool and wrap in parchment to take on your ride. Repeat with the rest of the batter. 

ENJOY!

+ Make it Extra Special

The pearl sugar is optional, but these add such a nice hit of sweetness to give you immediate energy to balance the long lasting fuel provided from the whole grain flours. 

Lori NedescuComment