I’m always interested in noodle varieties that are not plain white noodles. Soba noodles are buckwheat-based, which means they are easier on digestion and introduce new flavors to my palette. This recipe keeps it simple with a few vegetables. Enjoy!
I love pancakes, but truth be told, they aren’t an ideal way to start any day – traditional recipes call for sugar, white flour, eggs and milk. Fortunately, you can have your (pan)cake and eat it too.
This recipe is vegan, save for the butter I used to cook it in, and uses almond milk in place of traditional milk and cooked quinoa and buckwheat flour in place of white flour. The quinoa gives the pancakes added protein and fluff.
I used bananas, but you could replace them with blueberries, strawberries, chocolate… you name it!
Vegan Banana & Quinoa Pancakes
3/4 cup buckwheat flour
3/4 cup cooked quinoa (according to package instructions—nix the salt and butter/oils)
1 1/2 cup almond milk (<click to learn how to make it yourself)
1/2 tsp baking soda
1/2 tsp sea salt
2-3 dates, pitted, soaked (1-2 hours)
1 banana, crushed
2-3 drops of liquid stevia or 1 packet of powdered stevia
Mix everything together. That simple. Then cook evenly on both sides.
Serve with bananas sliced on top and drizzle with honey