Gluten Free
Buck-wheat Pancakes

INGREDIENTS:
For 6-8 pancakes
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2 overripe bananas, mashed
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180 ml / 3/4 cup oat or nut milk
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2 tbsp coconut oil (olive or another light, liquid oil)
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1 tsp vanilla extract
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1-2 tbsp sweetener of choice (maple syrup, cane sugar, honey)
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120 grams / 3/4 cup buckwheat flour*
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2 tsp baking powder
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1/2 tsp baking soda
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1 tsp ground cinnamon
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Coconut oil, for cooking
DIRECTIONS:
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In a large bowl, mash the bananas. Add the milk, oil, vanilla, and sweetener and whisk to combine.
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Add the flour, baking powder, baking soda, and cinnamon to the bowl with the banana mixture. Whisk to combine.
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Heat a large pan over medium heat. Once the pan is hot, 1/2 tsp coconut oil to the pan and let it melt evenly across the pan.
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Scoop about 2tbsp of batter for each pancake into the now hot pan, and cook until you see bubbles forming around the edges before flipping, approx. 1 minute. Carefully flip and cook for another 45-1 minute on the other side, repeating until all of the batter is used.
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Keep the pancakes on a baking sheet in a warm oven (about 100 degrees(C) until the batch is finished.
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Serve with extra banana, vegan natural yoghurt, figs and maple syrup berries, or any toppings you like. The pancakes freeze well for up to three months.