A delicious gluten free, dairy free, nut free and refined sugar free banana pancake recipe. This recipe uses buckwheat flour and can be made for breakfast or a healthy snack.
Seive the buckwheat flour, tapioca starch, ground cinnamon and baking powder into a large mixing bowl and whisk to combine. Use a spoon to create a well in the centre of the flour mixture and then set aside.
In a small bowl whisk the mashed banana with the egg.
Pour banana mixture into well of flour and begin whisking gently while gradually pouring in the milk. Whisk the wet ingredients in the centre of the flour mixture, allowing the wet ingredients to gradually pull more flour from the sides of the bowl into the centre.
Heat a drizzle of macadamia oil, olive oil or butter in a frypan on a medium heat. Once the frypan is hot enough add the first batch of pancakes (about ⅓ cup of batter per pancake).
Flip the pancakes once bubbles start to rise to the surface and cook on second side until golden brown. Transfer cooked pancakes onto a plate lined with a clean tea towel and cover to keep warm while cooking remaining pancakes.
Serve straight away with pure maple syrup, banana slices, fresh berries and a sprinkle of hemps seeds and chia seeds.
Notes
Storage
Store leftover pancakes in an airtight container for up to 2 days.