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Banana buckwheat pancakes
Naturally gluten-free banana pancakes
- Difficulty: Easy
- Serves 4
- Gluten Free
Preparation
- Total time
- 25 Mins
- Preparation time
- 10 Mins
- Cooking time
- 15 Mins
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1 ripe banana
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270ml milk or plant-based alternative
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140g buckwheat flour
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1 tsp gluten-free baking powder
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Pinch of salt
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1 egg
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60g butter, melted
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Coconut oil or butter, for frying
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Preheat the oven to its lowest setting.
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Mash the banana in a bowl with a fork until smooth. Use a tbsp of the milk to help mash the banana if needed.
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Add the buckwheat flour, baking powder and pinch of salt to a mixing bowl and stir to combine.
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Whisk together the milk, egg and melted butter in a jug. Make a well in the middle of the flour mixture and slowly pour in the milk mixture, whisking as you go to combine. Keep whisking until you have a thick, smooth batter.
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Heat a large non-stick frying pan over a medium-high heat. Add a knob of butter or drizzle of oil, swirl to coat the pan, then use a piece of kitchen paper to grease the bottom and remove any excess.
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One the pan is hot, add a ladleful of batter and swirl into a circle. Depending on the size of your pan, you should be able to make two or three of these pancakes in one go.
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Fry for 2-3 minutes, until bubbles start to form and the edges are coming away from the pan. Flip and cook for a further 1-2 minutes until golden.
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Remove from the pan and keep warm in the oven while you cook the rest of the pancakes in batches.
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Serve with berries, maple syrup or honey and Greek yogurt.
You will need
Large non-stick frying pan
Tips
If you double the quantities, you can make half the pancakes on a Saturday morning. Cover the remaining batter and keep in the fridge overnight for quick Sunday pancakes!
Reviews
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Lucy S(20)
★★★★★Was feeling naughty, so had these with choc spread and they were scrummy!
Reviewed on 05/02/21
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