Naturally gluten free (yes, buckwheat flour has no gluten despite its suggestive name!), speedy to make, deliciously soft & with additional nutritional value (compared to regular wholewheat flour, buckwheat has more protein, fibre and B vitamins. It’s also an excellent source of potassium and essential amino acids), these pancakes are an absolute win.

Ingredients (makes approx. 10 pancakes)

• 120g buckwheat flour (available in many supermarkets & most health food shops)
• 1 ripe banana (medium)
• 2 eggs
• 260ml milk (any)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract
• Butter/oil for cooking
• Blueberries, strawberries & maple syrup (or alternative toppings of choice)

Method

1. Put all of the ingredients in the blender and blitz until smooth.
2. Check the consistency and add a little more milk if desired.
3. Heat a little butter/oil in a frying pan.
4. Once hot, pour in a little pancake mixture, then move the pan in a circular motion to then it out.
5. After a couple of mins carefully check the pancake and when its starting to turn golden, carefully turn it over. (Note that these pancakes are softer than those with regular flour so turn gently).
6. When cooked on both sides, remove to a plate and add blueberries & a drizzle maple syrup/topping of choice.

I would love to know if you make these – please do leave a comment and share with anyone else that may be interested.

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