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Banana Buckwheat Pancakes by Marianne Stewart
WF | GF | DF | VG
MAKES 8 PANCAKES
Pancakes are not just for the weekend! This recipe is a regular at home; one I created for my sister to enjoy when she needed a gluten-free, dairy-free treat. They really are a wholesome breakfast choice: plenty of fibre and protein from the buckwheat and ground almonds, prebiotics from the banana and digestive balance from the psyllium. Top with fresh berries and your choice of yoghurt for extra vitamins and protein.
- 150g (5¼oz/scant 1 cup) buckwheat flour
- 50g (1¾oz/½ cup) ground almonds
- 2 tsp baking powder
- ½ tsp ground psyllium (optional)
- ½ tsp ground cinnamon
- about 2 small bananas
- 260g (8¾fl oz/1 cup) unsweetened almond milk (or your choice of dairy-free milk)
- 1 tsp truvia
- pinch of sea salt
- 1 tsp cider vinegar
- 20g (¾fl oz/4 tsp) rapeseed (canola) oil or melted coconut oil, plus extra for frying
- TO SERVE about 300g (10½oz/2½ cups) mixed fresh berries your choice of sugar-free syrup
- For the pancakes, sift together the flour, ground almonds, baking powder, psyllium, if using, and cinnamon into a bowl.
- Weigh the bananas – you need 110g (4oz) – and mash well. Mix the banana with the remaining ingredients, then pour this into the dry ingredients and blend well with a balloon whisk. Rest for 20 minutes, or cover and chill for up to 2 days.
- Melt a little coconut oil, or rapeseed (canola) oil in a pan and add a few tablespoons of the pancake batter.
- Fry over a medium heat for 2 minutes, or until the underneath is browned and you can see bubbles on the surface. Flip over and cook for another minute or so until browned underneath.
- Remove and keep warm in a low oven, covered with a tea towel while you fry the rest.
- Serve with berries and your choice of syrup. I love these with coconut yoghurt as well!