Buckwheat pancakes (gluten-free)

12 servings Prep: 20 mins, Cooking: 3 mins
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Buckwheat is not a grain, but a fruit seed, and makes for delectable pancakes.

By HeinStirred July 31 2014
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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
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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.

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