Banana Buckwheat Pancakes
This recipe was inspired by the lovely cookie and kate.
There's nothing better on a lazy morning than waking up with a big pancake stack - even better if they're good for you, gluten free and super nutritious to keep you full and happy all morning. I've tried and tested this recipe so many times, I pretty much know it by heart! This recipe serves 2 people, or one really hungry person ;).
Ingredients:
1 cup buckwheat flour (you can easily make your own by grinding raw buckwheat until it makes a flour consistency!)
1 tablespoon coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tablespoon maca powder (optional)
1 ripe banana
1/4 tsp sea salt
1 1/4 cups dairy-free buttermilk (make by combining 1 1/4 cups almond milk with 1 tablespoon lemon juice or vinegar & let it sit for 5 minutes)
1 egg (for vegan option use chia egg)
1/2 tsp pure vanilla extract
Coconut oil for frying
Method:
1. Mix together the flour, sugar, baking powder, soda and salt. In a separate bowl beat together the buttermilk, egg and vanilla extract.
2. Mash the banana and combine with the wet ingredients, then add all to the dry ingredients and mix until well combined (I like to do this in my thermomix/food processor.
3. Heat the oil in the frypan and scoop out batter using 1/4 cup measure into the frypan. Cook for 2-3 minutes until small bubbles form and then flip.
4. Keep pancakes warm in the oven while you’re cooking, and once you’re done serve with maple syrup, more banana, strawberries, blueberries or whatever else you like!