Gluten free blueberry banana buckwheat pancakes
15 min
For a satisfying breakfast that the whole family will love, cook up these quick and easy gluten free blueberry banana buckwheat pancakes.
CarolineT
3 people 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
- 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.
