Summer Smoothie Pancakes
Ingredients
- 1/4 cup + 1 tbsp (75 ml) mashed ripe banana
- 1/4 cup + 1 tbsp (75 ml) puréed strawberries (approx. 5 large strawberries)
- 1 3/4 cups + 2 tbsp (445 ml) buckwheat flour
- 1 tbsp rice malt/maple syrup
- 1 tbsp baking powder
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 2/3 cups + 1 tsp (400 ml) unsweetened cashew milk
- coconut oil for frying
Preparation
Add all wet ingredients to a large mixing bowl and stir to combine
Add buckwheat flour and baking powder and stir
Heat oil in a frying pan over medium heat
Ladle batter into the pan and cook each pancake for around 3 minutes or until you see the edges have cooked and small bubbles are forming on the surface
Flip
Cook the other side for around the same amount of time
Repeat until all batter is used
Serve pancakes with fruit (such as roasted rhubarb) & berries, with syrup or other toppings of choice
