Buckwheat Gluten-Free Pancakes
Ingredients
- 1 ripe banana
- 1 1/2 cups oat milk
- 2 tbs maple syrup
- 1 1/2 cups buckwheat flour
- 1/2 cup oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon optional
- 1/2 cup blueberries or currants if in season
Preparation
In a medium mixing bowl smash the banana with a fork
Then pour in the plant milk and maple syrup and mix
Add the remaining ingredients (except the berries) then mix well
The batter should be thick but still pourable
If it is to dry add a splash more plant milk
Next, carefully fold in the blueberries or currants into the batter
Heat a non-stick frying pan over medium heat
If your pan isn’t non-stick add a touch of vegan butter to prevent sticking
Pour 1/4 cup of the pancake batter into the pan
Cook until bubble start to form or it’s been 2 minutes
Then flip and cook for an additional minute
Remove and place onto a plate or cooling rack
Spread on some nut butter, drizzle some maple syrup on top and serve with some fresh fruit!