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
120g buckwheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon Himalayan pink salt
240ml coconut milk
1 tablespoon raw honey
2 tablespoons butter, divided
1/2 teaspoon bicarbonate of soda
150g fresh blueberries
1 banana, mashed
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Method Prep:10min › Cook:5min › Ready in:15min
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.
Fold blueberries and banana into the pancake batter; stir gently to combine.
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.