Buckwheat Banana Pancakes
12 small pancakes
A healthier twist on a Sunday morning favourite. Buckwheat is a healthy alternative to white flour, while the banana gives these a gorgeous caramelised flavour...
2 ripe bananas
1 cup buckwheat flour
1cup spelt flour
1 tsp baking powder
1/2 tsp cinnamon
1 cup milk (I use almond milk)
1/2 tsp vanilla extract
2 tablespoons of grass fed butter
Peel the bananas and wizz in the blender with
the eggs, milk and vanilla extract
In a bowl, combine buckwheat flour, baking powder, cinnamon and a pinch of salt.
Gradually pour the wet ingredients in to the dry and whisk until smooth.
NB Buckwheat flour varies in absorption- your mixture should be thick but still pourable, if it seems too thick add a splash more milk.
Heat a large frying pan medium to low heat. Melt the bitter and coat pan, pouring the excess into your mixture and folding though.
Scoop roughly 1/2 a ladle of batter and pour in to the pan.
Cook for roughly 2 minutes until quit bubbles on the top and then carefully flip and cook for another 1-2 minutes.
Set aside and repeat. you can do a few at a time depending on the size of you pan.
Serve with butter, maple syrup, fruit and/ or chopped nuts.
You can omit the spelt and make these with just buckwheat for a gluten free option- however they will be a lot denser and may need some extra water or milk. Alternatively, you could replace the spelt with your favourite gluten free four.