BUCKWHEAT PANCAKES WITH BANANA AND RAISINS

After making the tasty apple and egg pancakes, I thought I try my hand at another yummy gluten free pancake variety. As far as our family is concerned, every day could be pancake Tuesday and these buckwheat pancakes definitely do not disappoint.

They are thick and chewy like American pancakes. I top these with banana slices and raisins because those are my kid´s (current!) favourites but a drizzle of honey and some strawberries would be delicious too.

 

BUCKWHEAT PANCAKES WITH BANANA AND RAISINS


Makes about 8 medium pancakes 

Ingredients

2 cups buckwheat flour

2 tsp baking powder

2 cups almond milk

1/4 cup applesauce (or replace with 1 ripe banana)

1 egg

Plus raisins, a ripe banana and raw honey for the topping

 

Method

1. In a large bowl, lightly beat the egg. Add the applesauce and almond milk and mix well.

2. Sieve the baking powder and buckwheat flour and mix until combined.

3. Heat some butter or coconut oil over medium heat in a pan and add a small cupful of batter. Rotate the pan to spread the mixture evenly.

4. As soon as dry spots (bubbles) begin to appear on the top, flip the pancake and brown the other side for a few minutes before serving.

5. Add toppings of your choice and enjoy warm for breakfast, lunch or dinner!

 

Buckwheat Pancake I Finn´s Foods
Buckwheat Pancake I Finn´s Foods
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