These pancakes are absolutely lovely, so fluffy and light. They’re Gluten, Dairy, Egg & Soy-Free and a massive hit in our house, we hope you enjoy them as much as we do!
Recipe has been tweaked to fit our special dietary requirements from here.
Buckwheat Banana Pancakes
Print RecipeIngredients
- 1 cup of buckwheat flour
- 1 tbsp of sweetener (honey, maple syrup, rice malt syrup etc)
- 1 cup of coconut milk
- 1 ripe banana, mashed
- 2 tbsp of flaxseed meal
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ⅛ tsp pink Himalayan salt
Instructions
1
In a large bowl, mix the buckwheat flour, ground flaxmeal, salt, baking powder and bicarbonate of soda
2
Add the mashed banana and sweetener to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
3
Scoop ¼ cup of batter into the pan and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
4
Continue the same with the remaining batter, greasing the pan every time you start a new pancake.
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