Buckwheat pancakes (gluten-free)

12 servings Prep: 20 mins, Cooking: 3 mins

By HeinStirred July 31 2014
Recipe Disclaimer
Tap for method
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
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.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.