Buckwheat pancakes

  • Skill Easy
  • Prep time 15 mins mins
  • Cook time 5 mins mins
  • Servings 6

The perfect breakfast for a rainy morning or a delicious dessert. Gluten free, vegan, with no added sugar and so tasty! Who said pancakes weren’t healthy?

Ingredients

3/4 cup buckwheat flour
2 tbs flaxseed meal
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 bananas, mashed
1 1/2 cup So Good™ Almond Milk Unsweetened
1 tbs oil


 

Method

  1. Place all dry ingredients in a large bowl.
  2. Combine banana and almond milk and fold into dry ingredients until just combined.
Heat oil in a frypan and using a 1/4 cup measure spoon mixture into pan. Cook on both sides until golden brown. Serves 6.

Tips

  • Serve topped with sliced banana, flaked almonds, coconut shavings and maple syrup and coconut yoghurt
  • The natural sugars in the bananas sweeten the pancakes, use ripe bananas for the best taste.
  • Per Serve
  • Energy (kJ)
    637`
  • (Cal)
    152
  • Protein (g)
    5
  • Fat (g)
    7
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    17
  • Sugars (g)
    5
  • Dietary Fibre (g)
    4
  • Sodium (mg)
    285
  • Potassium (mg)
    299
  • Calcium (mg)
    99
  • Iron (mg)
    1.3