Banana Buckwheat Pancakes
For many out there, Sundays mean pancakes. If they do for you, then our banana buckwheat pancakes are sure to make your Sunday just that little bit brighter.
These wholesome pancakes use nutritious flours and avoid a lot of the unnecessary sweeteners, making them healthy enough to make a double batch and linger in the kitchen on Sunday morning, coffee in hand, for even longer.
Recipe from Donnay Hay and re-created by GH Nutrition
Preparation time: 5 minutes
Cooking time: 10 minutes
3/4 cup buckwheat flour (buckwheat flour adds fluffiness and a warm, nutty flavour to the pancakes)
3/4 cup wholemeal spelt flour
3 tsp baking powder
1 tsp ground cinnamon
3/4 cup mashed bananas (roughly 3 bananas)
1 free-range egg
1/4 cup maple syrup
3/4 cup milk
Unsalted butter, to grease the pan
Yoghurt, extra sliced banana and maple syrup, to serve
Preheat oven to 180 degrees celsius.
Place the flours, baking powder and cinnamon in a large bowl and mix to combine. Add the banana, egg, maple syrup and milk and whisk until well combined.
Heat a small knob of butter into a non-stick frypan over medium heat. Add 1/4 of the batter to the pan and cook for 2-3 minutes each side or until golden. Set aside and keep warm in the oven. Repeat with the butter and remaining mixture.
Divide pancakes between four plates and top with yoghurt, extra banana and maple syrup.