Crunchy Walnut Pancakes

I definitely have a soft spot for pancakes and I'm so happy that it's become a tradition at our home to make pancakes every weekend/ at least once a week. I really wanted to make pancakes, but for them to have a bit of crunch. So, that's how the idea for these Crunchy Walnut Pancakes came and let me tell you that on a scale from 1-10, these pancakes are A HUNDRED. Naturally sweet, fluffy and very moist, easy to make and more delicious than ever!

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ingredients:

-1 cup buckwheat flour*

-2 tsp (teaspoon) baking powder

-1/2 tsp (teaspoon) baking soda

-1/2 tsp (teaspoon) cinnamon

-1 cup plant-based milk

-1 tsp(teaspoon) vanilla extract

-2 bananas (mashed)

-juice of half of a lemon

-2 handfuls of chopped walnuts

-coconut oil for cooking***

*you can substitute buckwheat flour with any other flour, it's not a problem. I personally love the taste buckwheat flour gives to the pancakes(I almost always make my pancakes with this). Also, because it's organic (just ground buckwheat), it's also gluten-free- awesome for anyone who's gluten-free. I've added the link to the store where I buy buckwheat flour from.

***you can use any other oil you prefer/ fave on hand.

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directions:

-in a big bowl, mash the bananas and to them, add the plant-based milk, vanilla extract and the juice from half of a lemon(basically all the wet ingredients)

-mix them all together

-to that, add the flour, baking soda, baking powder and cinnamon

-give the blend a goooood mix until you get a thick (doesn’t run off the spoon) pancake batter

-to the finished batter, add the chopped walnuts and evenly distribute them along the mixture

-leave the blend to sit for 5 minutes while you prepare your frying pan* on the stove on the medium high heat

-add a teaspoon of oil and let it melt , additionally adding more oil later on as you're making the pancakes

-I take out two tablespoon of the pancake mixture and place it on the hot frying pan

-cook each pancake for about 3 to 5 minutes or until tiny bubbles appear on the surface- then you flip it.

-this recipe makes 6 medium- size pancakes in total

*I use a small frying pan, like one for making American-style pancakes and as I make the pancakes, I place 2 tbsp of the pancake batter and make a one whole pancake

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I enjoyed these delicious pancakes with some Vegan Homemade Nutella, GirlAroundTheFood Peanut Butter, GirlAroundTheFood Hazelnut Butter, fresh strawberries and blueberries, banana coins and a drizzle of maple syrup. You can feature your favorite fruits here, maybe a homemade jam, maybe some coconut flakes- the options are endless and the choice is yours!

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Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you. much love. xx

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