Buckwheat Banana Pancake Breakfast for the whole FamilyJason Firmager
I hope you all had a lovely Easter holiday… For myself, not having to rush in the mornings has been a real luxury! And it has meant that I can really enjoy a nice breakfast with my family – What better way to start the day than with some yummy pancakes? This is a perfect recipe to get the children involved too…
Buckwheat Banana Pancakes
160g buckwheat flour
2 tbls coconut sugar
2 tsp baking powder
1 ½ tsp ground cinnamon
pinch of salt
200ml almond milk
3 ripe bananas
1 tsp Coconut oil
~ In a mixing bowel, whisk together the dry ingredients.
~Whisk the almond milk into the dry ingredients and then whisk in the egg.
~Add the mashed banana and then whisk the mixture until smooth.
~Heat a large frying pan with a little coconut oil over a medium heat.
~Spoon the batter into the pan, using 3 to 4 tablespoons per pancake.
~Carefully flip the pancakes once bubbles have appeared on the surface.
~Cook for about 1 min until the underside has nicely browned.
~Continue with this process until all of the batter mixture has been used.
Serve and enjoy!
We had ours with drizzled maple syrup and mango. Smiles all round especially with the added benefits of using such good ingredients. Buckwheat is a great substitute to wheat flour. It is gluten free, high in protein, protects against breast cancer and childhood asthma, helps with hair health and growth. Cinnamon has been shown to regulate blood sugar, reduce harmful cholesterol levels and is effective for menstrual pain. So if you ask me these would be a brilliant choice every weekend!
Thanks, Nesh x
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