Buckwheat pancakes (gluten-free)
|2 tsp||lemon juice|
|125 g||buckwheat flour|
|50 g||dessicated coconut|
|2 tsp||baking powder|
|salt — pinch|
|1/2 tsp||cinnamon — ground|
|1 Tbs||brown sugar|
|2||eggs — seperated|
|125 ml||yoghurt — full cream plain|
|1 tsp||vanilla — extract|
|lemon — zested|
|butter — melted, 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.