Fluffy Vegan Grain-Free Pancakes
Ingredients
- 1 1/2 cups buckwheat flour
- 2 tsp baking powder
- 1 1/2 ripe bananas, peeled and chopped
- 1 tsp vanilla extract
- 1 1/4 cups almond milk
Preparation
Sift flour and baking powder into a large mixing bowl and set aside.
Add milk, vanilla and banana to a blender and blitz till smooth, then pour into the flour mix and whisk together, allowing batter to sit for at least 10 minutes before cooking.
Heat a cast iron skillet over medium heat, reduce heat to low, add 1/2 teaspoon preferred oil and cook pancakes in 1/4 cup measurements, allowing lots of bubbles to form on the first side before flipping and cooking the second side for a further 1 minute.
Serve hot with peanut butter, fresh banana and shaved chocolate.
