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Buckwheat pancakes (gluten-free)

Recipe from: 21 July 2014
recipes, pancakes, gluten-free

Ingredients 13
Servings 12
Time 00:20


  • 2
  • 2
    lemon juice
  • 125
    buckwheat flour
  • 50
    fine desiccated coconut
  • 2
    baking powder
  • pinch salt
  • 1/2
  • 1
    brown sugar
  • 2
    eggs, separated
  • 125
    full fat plain yoghurt
  • 1
    vanilla extract
  • grated zest of 1 lemon
  • melted butter for frying


Mash 1 banana with 1 teaspoon lemon juice.

Thinly slice the other banana and toss with the rest of the lemon juice.

Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar and coconut.

Mix together the mashed banana, egg yolks, yoghurt and lemon zest and add to the dry ingredients. Stir until just combined.

In a separate bowl beat the egg whites till soft peaks form.

Carefully fold the egg whites into the batter until just combined, then fold in the banana slices.

Heat a large frying pan over a medium-high heat and brush with some of the melted butter.

For each pancake drop about a 1/4 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute.

Keep warm while you cook the rest and serve with honey.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.

Read more on: gluten-free  |  recipes  |  pancakes

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