So this happened last week.
The thing is I used to really dislike when it snowed. Borderline despised it. The snow either put a damper on my plans, or caused me anxiety because I “had to drive in it.” Before my current HR job with Starbucks I’d worked in customer service. When you’re scheduled to work in a job like that, your team relies on you to be there. There were many times I drove to work in the snow when I should have stayed home.
I had momentary thoughts that there wasn’t quite enough snow for me to call out. How often do we tell ourselves something isn’t enough, when really it has far surpassed any quantifiable amount? Or rather it’s not something that needs a defining amount at all?
It’s not that my job now doesn’t need me, or that I enjoy abandoning my team, but as I’ve gotten older I’ve realized it’s OK to put your safety before anything else. My commute to Seattle would have made for a treacherous adventure in this, and despite the twinge of guilt I felt for staying home, I relished in the joy of this white blanket of death.
I slowed down. I savored coffee. I reflected. I found the beauty in the snow. The above photo pointed out the multiple difference species of trees that surround my house. There are five showcased in this photo, but there are more in the surrounding panoramic view. I stared at these trees for many long minutes, thinking about how thankful I am to live in a place like this.
The snow held strong the following few days, and by day three I was ready for it to go. For me snow is best kept in the mountains, where I have a choice to spend time with it or not. Regardless I enjoyed my extra day away from work, giving me a total of six days off. Oh how I love working part time.
Slowing down and staying inside inspired me to test out a new pancake recipe. I don’t often create new recipes these days for a myriad of reasons, but I was determined to find one that my body would handle. I often have to trade presentation and texture for taste, or vice versa, but I found a combination of ingredients that made my soul sing.
Living with an autoimmune disease is a constant adventure in determining what foods will work with me, and what foods won’t. I’m at a place now on this journey where I no longer work myself into a tizzy of stress over my new lifestyle, and instead I take each challenge as a test of character. The best part about the pancakes I’ve been making is that they’re vegan, gluten free, and refined sugar free, yet they don’t taste like cardboard.
They’re easy, they hold well, and they’re tasty. What they’re not is low calorie, but the beauty of using real food is that the calorie count doesn’t matter. These are my new go to hiking fuel, and for that I call these “hikecakes.” They won’t taste like pancake house cakes, but they do the job.
All you’ll need are six ingredients, and a high speed blender (or food processor.) I wanted to find a combination of ingredients that allowed me to avoid adding sugar, and to avoid adding baking soda/powder. The sodium content of both baking soda and baking powder adds up quick and sodium is not something I handle well. A scoop of plant based pea protein provided enough sodium to give a good texture, without the added facial swelling.
Banana Buckwheat Hikecakes
Ingredients
- 1/3 cup full fat coconut milk (from a can with NO added ingredients)
- 1/3 cup + 1.5 tblsp H20
- 1 medium overripe banana
- 1/2 cup gluten free rolled oats
- 1/4 cup buckwheat flour
- 1 scoop pea protein (I use this brand because it’s one ingredient)
- cinnamon (I don’t measure this, it’s dependent on preference IMO.)
- coconut oil (for the pan)
Directions
Combine coconut milk, water, and banana in a high speed blender or food processor and blend until smooth. Add in the remaining ingredients one at a time in the order listed above, blending each before adding the next. Add more water in half tablespoon increments if necessary. Depending on the size of your banana you may need more water. Be careful not to overdo it with the water though, your hikecake texture should be thick, but it should still move.
Heat a non stick pan with a glob of coconut oil and pour batter into pan, batter makes around three circular cakes slightly larger than a sand dollar. Be sure not to overdo it with the oil in the pan, but put enough to ensure the cakes won’t stick.
Tasting notes: because these are only sweetened with a banana I added some frozen berries to mine with a drizzle of pure maple syrup. The maple syrup is optional, but I find it necessary. If you’d like to sweeten the cake itself you can swap out the tablespoons of water for maple syrup. If you don’t want to use protein powder you can add a couple tablespoons more of flour, but I make no promises on texture.
Optional pairing: A piping hot cup of coffee, preferable a Latin American blend with a full body and strong cocoa and nutty notes. I’ve been pairing my hikecakes with Starbucks Organic Yukon Blend and the balance of flavors work wonderfully together.
That’s all I’ve got for today! Just helpin ya’ll out for the upcoming pancake Sunday.
Q: What’s your go to pancake recipe?
Blissfulbritt 
46 thoughts on “Banana Buckwheat “Hikecakes””
bgddyjim
Buckwheat pancakes are almost as bad as eating straight, uncut dirt. We made them once and threw the bag of mix in the garbage. If you found a way to make them taste better, even marginally, you’ve done something impressive.
Brittany
Hahaaaah! I love buckwheat, so perhaps I’m an exception.
bgddyjim
You are. Indeed! 😆
SincerelyLily
This looks delicious. I have never even heard of pea protein.. I imagine many peas had to die to create such a thing. I don’t even really like pancakes but I would try these babies, i’m all about carbs and banana and fresh berries. YUM.
Also driving in the snow is the worst!!!! I hate it :(:(:(
Brittany
Hate hate hate! You get worse snow, but this day was pretty gnarly!
helbergfarmstories
The pancakes look yummy, but I loved your snow story best! How I have grown to love peaceful solitude! LOL Yep, I think it is an age thing. We have learned it’s not risking your life for, and quiet is a wonderful thing! Thank you for posting, sharing, and outstanding winter pics! Sometimes I really miss that type of snow (fyi – we hit 75 degrees here in NE Colorado yesterday -boo hoo)
Brittany
Ahhh! The heat is coming. ☠️
kathy @ more coffee, less talky
my entire family hates the (grain free) pancakes i make LOL. my husband has taken over the pancake making on sunday and using regular flour so they can eat it. Yours looks yummy!
Brittany
Hahaha if people don’t like mine it just means more for me!
Kajsa's and Cecilia's world.
Yummy yummy!
Brittany
I need some nowww!
Christina Does It All
YUM! Those look so amazing. And loving the winter wonderland pictures too!
Brittany
They are pretty photos that’s for sure!
Ellie
I use a waffle recipe that is three ingredients: banana, flour and almond milk. Works like a charm!
Brittany
Oh yum! Perfecto!
empowerwithblogs
Yummy pancakes.
I have never seen snow. Kenya, my country lies directly on the equator line.
That means we only have two seasons per year. That is short rains and long rains.
Employment is good and bad.
Good because you have a predictable income and that means security.
However, when it comes to other satisfactions, being employed is a bit on the minus.(unless you are working in those companies that priotise staff retention).
In this regard, I always feel that if a blogger can brand their blog, it can save them from those little itchiness that are experienced when you work for someone.
Keep blogging Brittany.
Brittany
Thank you! ❤🙏🏻
An Unrefined Vegan
I drooled over these as soon as you posted them on IG. Yay you for creating something yummy that makes your body happy!
Brittany
Bahaha yahooo!!!!
stateeats
Yum! With those berries??? A meal fit for a queen! -Kat
Brittany
Yassss the berries make it!
Allie Zottola
Amen to putting your safety before work. I have a hard time with that as well, so this was inspiring to me 🙂
This post made me want pancakes and Starbucks Organic Yukon Blend!
Brittany
Such a great combo 😝
wanderwolf
Ah! I’ve been on a pancake kick myself, lately, but find it difficult to avoid the added sugars. Using a banana is a great idea and the recipe itself looks amazing!
Glad you had a chance to slow down and try these out, and then share the results with us. Hope you have a great Sunday!
Brittany
It is hard to avoid the added sugar, banana is my go to for sweetener. That and applesauce, but the banana makes things a litttllee bit sweeter.
wanderwolf
Banana and dates are my go to sweeteners, 🙂
a little Swiss, a little Canadian
Beautiful Pictures! Great recipe😋
Brittany
Thank you! 🙂
danaelizabethx
they look so yummy!! 🙂
Brittany
YASS. I am craving them now!
Meghan@CleanEatsFastFeets
I think these look lovely, and the trees are fabulous.
Safety first, always.
P.S. Buttermilk is great for making baked goods fluffy and usually ok for folks who are lactose intolerant.
Brittany
I bet they make for extra tasty cakes too!
P
These look so hearty and flavorful! Is it the coconut milk that adds so much body to it?
Brittany
THAT is a fantastic question. I know the full fat coconut milk definitely helps with the puffy texture.
Kayse
Whoaaaaa I can’t wait to try these. I had a recipe for pancakes that I looooooved… but I moved and for some reason they never turn out when I cook them here. Same pan… Same recipe…. I’ll give these a try! Perhaps this weekend.
Brittany
SO weird how that works!!
Heather
Yummy cakes! I find most need some sort of maple syrup anyways… My go to is Kodiak Power Cakes. Have you ever had them? If so, what’s your coffee pairing recommendation?
Brittany
I have had them! Many moons ago, before I stopped consuming diary. Those would go great with a Latin American blend with cocoa and nutty notes, as well as an espresso roast that will be high in caramel notes! I’m leaving it broad so you can pick your brand, but if at Starbucks I’d suggest House blend, espresso roast, and this Yukon blend. Steer away from African and Indonesian blends (and single origins.) IF you’re topping your cakes with berries however a nice sun-dried coffee can really compliment the berries. Those roasts have a brighter flavor leaving a crisp finish on your pallet. Sorry, that was kind of a lot.
Heather
That. Was. Perfect. Gracias Senorita!!!
Julie Laing
These look delicious; I’m going to have to track down pea protein so I can give your exact instructions a try. I’m all into sourdough these days, so sourdough pancakes are my current favorite (my recipe is here: http://twiceastasty.com/2017/01/10/sourdough-breakfasts). They’re a great way to use a weak sourdough starter or avoid throwing out starter when you need to make room for the next feeding–and sooo tasty!
Brittany
Wow yours sound so good! I want some NOWW.
dave379
I love the stack of hikecakes with all the berries and maple syrup picture! Makes me want to make then right now. My go to pancake recipe is the cottage cheese pancakes we made growing up…which are like half pancake half crepe and all good. They’ve also been on my future post list for a while.
Brittany
Ohhh those sound delicious!
Her Lost Mango
Hello! Love this post! So excited for your next one! This is Chy from Her Lost Mango. Nice to meet you! Would love to connect with you. I just posted my Amsterdam trip with a lot of photos and more Europe trip about to be posted. I just followed you. XOXO herlostmango.com
Josie @ Literature Mistress
Finally tried this recipe today. Tasty! The raw batter was delicious! I used regular flour, which worked well I think. My pancakes looked different though. I think I may have been a little impatient, using too much heat. Well…I don’t think I’ll ever be the queen of pancakes, which is fine. Thanks for sharing the recipe – it’s always so much fun to try something new! =)
Brittany
Aww thank you for sharing! It’s definitely a science to make them! Mine don’t always look the same, but as long as they taste good that works for me. HA!