Did someone say brunch? To me pancakes are synonymous with the weekend. Today I’m sharing one of my favourite banana pancake recipes that is gluten free, diary free, yet super easy and delicious! I like to eat mine with fresh berries and maple syrup, as it goes so well with a coconut-y taste of the pancake.
Time: 40 minutes
3/4 cup of buckwheat flour A pinch of sea salt 1/3 tsp baking powder 2 small ripe bananas
1/3 GF oats 3/4 cup of plant based milk (hemp, almond or rice-coconut) 2 tbsp. coconut oil
Mix the dry ingredients together.
Mash or blend the bananas until smooth and add to the mix. Pour the milk and mix in well. If the dough seems too thick, add a bit more milk.
Heat the pan and melt coconut oil. Fry the pancakes on medium heat. This will take about 2 minutes on each side.