Gluten free blueberry banana buckwheat pancakes

    For a satisfying breakfast that the whole family will love, cook up these quick and easy gluten free blueberry banana buckwheat pancakes.


    1 person made this

    Ingredients
    Serves: 6 

    • 120g buckwheat flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon Himalayan pink salt
    • 240ml coconut milk
    • 2 eggs
    • 1 tablespoon raw honey
    • 2 tablespoons butter, divided
    • 1/2 teaspoon bicarbonate of soda
    • 150g fresh blueberries
    • 1 banana, mashed

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Mix buckwheat flour, cinnamon and salt together in a large bowl. Make a well in the centre; fill with coconut milk, eggs, honey, 1 tablespoon butter and bicarbonate of soda. Mix pancake batter until smooth.
    2. Fold blueberries and banana into the pancake batter; stir gently to combine.
    3. Melt the remaining 1 tablespoon butter in a non-stick pan or flat griddle over medium-low heat. Pour a ladle of batter on the pan; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining pancake batter.

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