Buckwheat Pineapple Pancakes
Our Buckwheat Pineapple Pancakes is a wonderful recipe for kiddos who can tolerate wheat/gluten because of the additional fiber and B vitamins. Pancakes like these are good for getting the kids involved in the kitchen safely. They can touch, smell, add and mix ingredients!
Buckwheat Pineapple Pancakes are a great source of protein, fat, and fiber. Combining these nutrients help keep your child full and nourished until the next meal/snack. Since this is a high fiber recipe it’s great for kids struggling with constipation. This recipe features pineapple, banana, ground flax seed, which are a great source of iron, calcium, potassium, folate and can support heart/brain health and help with digestion.
This fruit used for this recipe is customizable! You can swap for peaches or berries (blueberries, chopped strawberries, or raspberries) according to your child’s sensory preferences and nutritional needs.
Ingredients
2 tbsp Ground Flax Seed
1/4 cup Water
2 cups Buckwheat Flour
1/2 tsp Baking Powder
1/8 tsp Sea Salt
1/2 tsp Cinnamon
1 Banana (mashed)
2 cups Lite Coconut Milk
1/2 cup Pineapple (chopped)
1/4 cup Maple Syrup
Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.
A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.
Directions
Mix the flax seed and water together in a large bowl and set aside for five minutes.
In the meantime, mix the flour, baking powder, salt and cinnamon together.
Add the banana and coconut milk to the flax mixture and mix well. Add the dry ingredients to the wet ingredients and mix until just combined. Add the pineapple and stir until evenly mixed in.
Heat a large pan over medium heat and grease with oil. Scoop 1/3 cup of batter at a time into the pan. Flip the pancakes when they bubble on top and continue cooking until they are lightly browned. Repeat with the remaining batter.
Serve the pancakes with maple syrup and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for three days. Alternatively, you can freeze the pancakes in an airtight container for up to one month and toast them in the toaster when ready to eat.
Serving Size
One serving is approximately three pancakes.
Nutrition Facts
Makes 4 Servings
Nutrients per serving: Calories: 382 | Protein: 9 grams | Fiber: 10 grams | Carbohydrates: 68 grams | Fat: 11 grams | Sugar: 19 grams
