Prep Time:10 mins
Cook Time:20 mins
We are experimenting with different gluten-free flour & buckwheat is a tasty one! Don't be scared by the name buckwheat in naturally gluten-free! The bananas make these pancakes sweet and the spicing is subtle. Enjoy 🙂
- 2 bananas
- 1 Tbs ground cinnamon
- 1 Tbs heaped ground ginger
- 2 Tbs ground flaxseed
- 2 C m!lk alternative (we use koko, a thin coconut m!lk)
- ½ Tbs cider vinegar
- 1½ C gluten-free oats (we use nairns)
- 1½ C buckwheat flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ½ C oil (we use organic sunflower oil)
In a mixing bowl mash your bananas with the spices, then add the ground flaxseed, m!lk alternative and vinegar before giving it a good stir.
Add the oats, buckwheat flour, bicarbonate of soda and baking powder and stir in before adding the oil. Once the oil has been stirred into the mix heat your griddle or frying pan (we use a stone pan) on a low but broad flame. If you need to grease your pan do!
Drop spoonfuls of your batter onto the heated pan - leaving space for them to expand then watch them puff up and grow.
When the colour around the edges start to change (check out the photo) flip those bad boys. The second side take less time to cook than the first, when they reach the colour you like serve them.
Remember you can reduce the amount of spices if you like - but because buckwheat has some good flavour for a gluten-free flour I think that you need this much to be able to taste the spices.
We eat them fresh from the pan, but they are great cold too. You can either cook the whole lot or store the mix in an airtight container in the fridge for a couple of days so you can enjoy them fresh from the pan again!
Aars like these unadulterated or with our chocolate sauce drizzled over them, I like them with fresh strawberries.