Buckwheat Banana Pancakes
This weekend's kitchen agenda:
- Make banana pancakes.
- Make banana bread.
- Make banana nice cream.
Yep, I'm serious. This weekend involved a hell of a lot of bananas. Why? Because I've had SO many bananas lying around my flat the past week that I decided it was time to use them up! My family kindly gifted me an (*incredibly) overripe bunch (because they know I hate the idea of any food going to waste!), I'd picked up a bunch myself the same day, AND my housemate happened to pick up a bunch too! So there we were with over 20 bananas and not very long to use them before they turn to mush. Not that I'm complaining. Banana are little nutrition powerhouses. In my opinion, they work wanders for both the mind and the body. Plus, they are so versatile. With that in mind, I decided to make use of the lot. Banana pancakes for Saturday's breakfast, banana nice cream for Sunday's dessert, and banana bread for mid afternoon munchies.
These buckwheat banana pancakes were a bit of a spontaneous decision, but they turned out so delicious that I couldn't resist sharing the recipe. For my fellow banana fans, stay tuned for next week's banana bread (with a twist!).
For today's pancakes I used buckwheat flour (a naturally gluten-free pseudo-grain which is also a complete protein, containing all the amino acids) as I love the slightly nutty taste, along with a smidge of coconut flour as I find it really enhances the taste and texture. Coconut flour is simply dried and ground coconut meat, which has a slightly sweet taste and is very nutrient dense. It's probably my 'secret ingredient' when it comes to my weekly pancakes!
These pancakes are easy to make and worth those few extra minutes in the kitchen. Once you've mastered the nack of pancakes, you'll be making them in no time. Hey, why not double the recipe, make a leftover batch and you'll have a stack ready and waiting for the next day? Slow Sunday pancakes and deliciously healthy Monday leftovers. What could be better?
Buckwheat Banana Pancakes
Time: 20 minutes
Serves: 1 (easily doubled)
Gluten Free, Vegan Option
- 1 medium ripe banana
- 1 egg and 1 egg white (*sub with 2 flax eggs if vegan)
- 1 tsp vanilla extract
- 1/2 cup (60g) buckwheat flour
- 1 heaped tbsp coconut flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- A pinch of salt
- 100ml almond milk (or milk of choice)
- Coconut oil, for frying
- 1 tbsp almond butter
- Fresh berries
- Sliced banana
- 120g unsweetened yoghurt (greek/coconut/soy)
- 1 tsp bee pollen
- Crack the egg and egg white into a medium sized bowl and whisk together with a fork.
- Mash the banana and then add this to the egg.
- In a separate bowl measure out the buckwheat flour, coconut flour, baking power and salt.
- Sift the dry ingredients in with the eggs and then mix together to form a thick batter.
- Gradually add the milk and stir until no lumps remain.
- Set the batter aside to rest for 5-10 minutes whilst you gather you toppings.
- Heat a small amount of coconut oil in a large non-stick frying pan. Get the pan really hot to begin with and then turn the heat down once the oil begins to sizzle.
- Dollop approximately two tablespoons of batter into the pan to form each pancake. I usually do about 3 pancakes in each batch. Cooked them for 2 minutes, until bubbles begin to form on the top, and then carefully flip over and cook for a further minute on the other side.
- Remove the first batch, place to one side and repeat until no batter remains.
- Pile your pancakes into a stack and then add your chosen toppings.
Don't forget to tag me @mylifeisforliving, use the hashtag #mylifeisforliving, or comment below if you give these a try. I'd love to know how you get on and to answer any questions you may have. P.s. As promised, I'm all focusing on authenticity, so here's what my plate actually looked like when I tucked in. A beautiful mess, with plenty of extra yoghurt piled on top of my fallen stack! Yummmmmm.
Until next time,