Today is Easter Sunday. I love tradition and this is ours: Saturday night mass at St. Ignatius of Loyola for the candlelight vigil. Sunday morning Easter baskets filled with chocolate bunnies and jelly beans. And of course, pancakes!
These pancakes are so good. I use buckwheat flour, which is gluten free, and a great source of protein, minerals, and fiber. It is hearty and delicious! I add macadamia nuts for flavor and an extra protein boost.
1 1/4 cups buckwheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
2 tbsp vegan cane sugar
2 cups almond milk
2 tbsp sunflower oil
1 tsp vanilla
Handful of macadamia nuts
Extra macadamia nuts
Toast macadmaia nuts in a skillet for a few minutes.
Mix all ingredients in a bowl and whisk until the batter comes together. Using a microplane, grate half of the macadamia nuts right into the batter.
In a skillet or griddle, heat up sunflower oil. Using a tablespoon measure, pour the batter in the pan and when the little bubbles appear on the first side, turn them over. When they are done, plate them up with some maple syrup and Earth Balance. Grate a macadamia nut over the top and enjoy!