Wellness Solutions Taranaki

These pancakes are so quick and easy to make, my 11 yr old can make his own in no time!

Buckwheat flour is a great alternative if you’re gluten free or if you just want something different. The flour soaks up a lot of liquid and binds really well, so there is no need to use a flax egg. They also cook much quicker than when you use regular flour. I don’t add any sweetener to the batter, but feel free to add any sweetener that works for you.

I have added grated apple to the mixture and that worked really well. You could also make them savoury, by adding peas and sweet corn.

I have frozen these pancakes and used them for lunchbox fillers. They are also great for little hands.

This recipe makes about 11 medium pancakes.

Ingredients:

• 1/2 cup buckwheat flour
• 1 ripe banana
• 1 cup almond milk (or any other plant milk)
• 1 tsp baking powder
• 1 tsp vanilla essence

Method:

•  Pre heat a non stick frying pan to a medium heat
• Mash the banana in a large bowl
• Add the vanilla essence and mix
• Add the flour, baking powder and milk. Mix well
• Add more milk if you want a thinner consistency
• Spoon the batter into the hot pan, ensuring there is space between each one
• Cook for around 2 minutes or until bubbles start forming
• Flip and cook the other side until brown
• Continue until you’ve used all the batter

Serve with pure maple syrup, coconut yoghurt,  fruit or all 3!