Chunky Monkey Buckwheat Pancakes

Filled with potassium-rich bananas and protein-packed peanut butter, this pancake is no joke. With healthy fats and long-lasting energy, this breakfast will keep you full well into the day and help with your cardiovascular health.

1 cup buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tbsp maple sugar
1/4 tsp salt
1 1/4 cup plus 2 Tbsp almond milk
1 large egg
1 tsp pure vanilla
1 banana, sliced
2 tbsp organic peanut butter
1 tbsp raw honey

1. In a bowl, combine buckwheat flour, baking powder, baking soda, maple sugar, and salt.


2. In a separate bowl, mix together 1 1/4 cup almond milk, egg, and pure vanilla.


3. Create a well in the middle of the dry ingredients and add the almond milk mixture, stirring as you pour. Mix thoroughly.


4. Heat up a pan with cooking spray or butter and pour the batter using a ladle or ice cream scoop.


5. When the air bubbles form on the pancake, flip it over. Wait until the underside is slightly brown or golden brown to remove the pancake. 


6. For the topping, combine the peanut butter, raw honey, and 2 tablespoons almond milk. Mix well.


7. Top the pancakes with banana slices and the peanut butter sauce. Chocolate chips and walnuts are optional.