Buckwheat banana pancakes

Serves 2 people:

  • 1/3-1/2 cup Buckwheat flour  (health food store)
  • 1-2 soft Bananas
  • 2 eggs
  • Cinnamon
  • Rice/Almond or Oat milk or organic whole milk
  • ½ tsp aluminum free Bicarbonate soda

Mash bananas in a bowl. Add eggs (1 egg per person). Add ½ tsp cinnamon (or as much or little as you like). Combine well. Add flour and then milk until pancake batter is consistent (a little thinner than cake batter).Make sure pan is on medium heat and already hot before you pour the first one. Pour in batter to a size you like. Flip when there are lots of bubbles on top. Serve with a dollop of fresh natural yoghurt and sliced banana and sprinkling of cinnamon.

Serve with cashew cream, fresh yoghurt or organic cream.

* Option. Try frozen mixed berries instead of banana for a change (minus the cinnamon).

© elise dulhunty