Name: Buckwheat pancakes (gluten-free)
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 12 servings
Cuisine: Cooking Method
Ingredients: 2 bananas; 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

Recipe Disclaimer

Tap for method

Ingredients (13)

2	bananas
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

Tap for ingredients

Method:

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.