Buckwheat Banana Pancakes (GF)
While on holiday in France, I wanted to make my partner’s mum some pancakes as a thank you for hosting us. France has some incredible local products, including this buckwheat flour which makes delightfully springy pancakes. A couple of extra ingredients on hand makes these a wonderful brunch to have in the sun.
Buckwheat Banana Pancakes (GF)
While on holiday in France, I wanted to make my partner’s mum some pancakes as a thank you for hosting us. France has some incredible local products, including this buckwheat flour which makes delightfully springy pancakes. A couple of extra ingredients on hand makes these a wonderful brunch to have in the sun.
Cooking Instructions
- 1
Peel and mash the bananas in a bowl, and then add the remaining wet ingredients (eggs, milk,yogurt) and whisk to combine.
- 2
In a separate bowl, mix the dry ingredients (flour, baking powder, salt, cinnamon) and stir to combine.
- 3
Add the dry to the wet, and whisky together until it forms a batter.
- 4
Heat a frying pan or skillet over medium heat and then add butter when hot so it sizzles. Reduce the heat if the butter browns immediately or smokes.
- 5
Using a ladle or a cup measure, scoop batter into the pan to form pancakes (they don’t have to be perfect). Add optional chocolate chips or blueberries on top and press them into the batter with a spoon or your finger (this stops the chocolate from burning).
- 6
Cook pancakes until the edges start to bubble and are no longer wet, then flip with a spatula and cook on the other side until golden brown.
- 7
Stack pancakes on a plate until the batter is through, then serve with peanut butter, honey, or syrup of choice.
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