Banana buckwheat pancakes

Name: Banana buckwheat pancakes
Total time: 25 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 100 g buckwheat flour; 1 very ripe banana; 200 ml unsweetened almond milk; 1 tsp cream of tartar baking powder; 1 pinch of salt; 1 pinch of cinnamon; Coconut oil for frying; 150 g berries; 1 tbsp almond butter

Small pancakes made with buckwheat flour and ripe banana, cooked in coconut oil and served with berries.

25 min
2 servings
warm
80% alkaline-forming

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Banana buckwheat pancakes — 2 servings, 25 minutes

Method

4 steps, 25 minutes.

Mash the banana finely with a fork and stir in the almond milk.
Mix the buckwheat flour, baking powder, salt and cinnamon and stir into the banana milk. Leave to rest for 5 minutes.
Heat a little coconut oil in a frying pan, add 2 tbsp of batter per pancake and cook over a medium heat for 2 minutes on each side.
Serve with berries and a dollop of almond butter.

Why alkaline

80%alkaline-forming ingredients, estimated using PRAL logic

Banana, berries and almonds are alkaline-forming. Buckwheat isn’t a cereal grain but a member of the knotweed family — in alkaline cooking, a good acid-forming food in small amounts.

Experience-based model

Tip from the kitchen

Covered, the batter keeps in the fridge for a day, and the pancakes are also good cold as a snack.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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