Fluffy Buckwheat Banana Pancakes with Toppings
Ingredients
- 75 grams buckwheat flour (or oats)
- 1 mashed banana
- 3 tablespoons plant-based yoghurt
- 40 ml almond milk
- 1 egg (or flaxseeds mixed with water)
- 1/2 teaspoon baking powder
- 1 tablespoon coconut oil
- Cinnamon
- Toppings (fruits, peanut butter, maple syrup, chocolate, etc.)
Preparation
Beat the egg in a large bowl until light and add almond milk and cinnamon. Add the mashed banana, buckwheat flour, yoghurt and baking powder until fluffy combined.
Heat a frying pan on a medium heat and add a tablespoon of coconut oil.
Use a small cup to spoon batter onto skillet. Gently spread the batter into a small circle. Bake this for 3 minutes until edges look dry.
When bubbles start to appear and pop on the top surface of the pancakes, turn them over.
Bake the other side for 3 minutes. Once flipped, cook another 2 minutes until lightly browned.
Serve with your favorite toppings!
