I love making these pancakes whenever I am feeling like having something sweet for my brunch on Saturday mornings. I use 100 % (certified gluten-free) buckwheat flour to make these, because I just don’t like using gluten-free flour blends (firstly, because they are full of starch which is an easy carbohydrate and will, therefore, spike your insulin levels and secondly, because starchy blends just end up tasting really gummy). The buckwheat flour has an amazing texture (which resembles real wheat flour) and lends beautifully fluffy and light pancakes. The flavour of these is nicely earthy and nutty.
I used vanilla flavoured soy milk in the recipe, but feel free to use any other type of milk you want (cow’s, almond, oat, rice) or just plain water and flavour with vanilla additionally.
Happy brunching! 🙂
- - 1 medium banana, mashed with a fork
- - half a cup of soy milk
- - 1 egg
- - 1/4 teaspoon of baking soda or baking powder
- - 3 tablespoons of certified gluten-free buckwheat flour
- - coconut or olive oil, for cooking
- In a bowl, mash up the banana with a fork. Add the milk, the egg and beat with a mixer or hand whisk. Add in the flour and the baking powder and whisk until the flour is fully incorporated and there are no lumps. Set aside.
- Heat a non-stick frying pan to medium heat and add a teaspoon of coconut or olive oil. When the oil is hot, pour in the batter and cook for 5 minutes on one side (until the top of the pancake isn't glossy anymore), then flip and fry for a further 2 minutes.
- Serve warm with a drizzle of honey or maple syrup, nuts and fruit of choice.
- The batter makes 4 pancakes - a nice stack for one person.