Banana Buckwheat Breakfast Bake

I promise I didn’t try to alliterate that title! I took ages to decide what I felt like for breakfast this morning. It was too sunny outside for oatmeal and I couldn’t be bothered messing around with pancakes. Then, I remembered a recipe I’d tried a while ago by Ashley from The Edible Perspective for Buckwheat Bakes.

I’ve tried making these before and they are fantastic. You can cook them in one large ramekin or  in individual muffin holes. I prefer to make three individual bakes so you get more of the crunchy outside and can fit more topping on! Their texture is close a muffin’s bit a bit more dense and the buckwheat give it a yummy nutty taste.

If you haven’t tried chia seeds before – give them a go. Their taste is unnoticeable in baked goods and they are a good source of fibre, protein, omega-3, magnesium and potassium.

Ashley’s recipe makes a rather substantial sized meal so I cut the recipe down a little because I didn’t want to be weighed down before the gym. I was also out of buckwheat groats and not worried about making the recipe vegan so used an egg white and cows milk.

There’s no added sugar or fat but you wouldn’t guess it from the taste. If you like things a bit sweeter or were having the bake without toppings, as suggested by Ashley, you could add one or two teaspoons of sugar/honey/maple syrup etc. I didn’t worry about doing this because mine were smothered in Simple Berry Sauce and yoghurt – a great start to the day.

Banana Buckwheat Breakfast Bake Recipe (adapted from The Edible Perspective)

(serves 1)

Ingredients

  • 1/4C buckwheat flour
  • 1TBSP chia seeds
  • 1/4t baking powder
  • 1/2t cinnamon
  • 3T trim milk
  • 1/2t vanilla essence
  • 1/2 ripe banana
  • 1 egg white
  • 1 TBSP plain unsweetened yogurt (vanilla flavoured yoghurt would work fine too)

Method

1. Mix dry ingredients together with a fork
2. Mix wet ingredients (including the banana) until there are only a few clumps. I quite like hitting the odd bit of banana in my bakes so you don’t need to be too fussy.
3. Pour into a greased ramekin or muffin holes.
4. Bake until the breakfast bake bounces back and is golden at the edges.

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2 thoughts on “Banana Buckwheat Breakfast Bake

  1. Ashley says:

    Yummm, this looks great!! Totally understand about not eating a full one right before the gym. That would be bad, haha. 🙂 Love that first photo!

  2. orderenvy says:

    Thank you. I’m seriously trying to restrain myself from buying a DSLR at the moment! Thanks for dropping by my site – I love your work Ashley 🙂

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