Saturday, August 1, 2015

Banana Buckwheat Pancakes

These banana buckwheat pancakes are a regular weekend breakfast in my household. Naturally sweetened with mashed banana, and made with gluten-free buckwheat flour which is high in protein, these pancakes keep you feeling full for hours.

Buckwheat has a variety of healthful properties. It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids, so it’s close to being a "complete" protein.

Serves 2

Ingredients: (use organic and free-range where possible)
2 eggs
2 bananas, mashed + 2 extra for frying, sliced
1 tsp vanilla essence
1/2 cup milk (I used rice)
3/4 cup buckwheat flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
butter or coconut oil


  1. Place the eggs, 2 bananas, vanilla essence and milk into a medium mixing bowl and mix well with a whisk or electric beaters. 
  2. Heat a heavy skillet and a regular frying pan over a medium heat, while making the batter and preparing bananas for frying.  
  3. Add the buckwheat flour, baking powder, soda and pinch of salt to the wet ingredients and mix until combined.
  4. Add a teaspoon or two of butter to the heated skillet and add the sliced bananas, cook until nicely browned and caramelised on both sides. 
  5. Meanwhile add a teaspoon of butter to the frying pan and pour the pancake batter into the pan making three small pancakes at a time, when they start to show holes on the top, and they look brown on the bottom, flip them over and continue cooking for another minute or two. 
  6. Once all the pancakes are cooked, divide between two large plates layering with the cooked banana as you go.
  7.  Drizzle with the liquid honey  and serve with freshly whipped cream, coconut yoghurt or greek yoghurt. Enjoy! 

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