When the weekend rolls around, I love to treat myself by mixing up my morning bircher muesli for eggs, french toast, or pancakes.
There's nothing I love more than soaking up some morning sunshine with a delicious breakfast, a fresh pot of tea and the latest Collective magazine!
But rather than traditional pancakes with white wheat flour, I like to opt for a healthier version. Although not as fluffy as traditional pancakes, this version made with buckwheat flour is delicious and healthy.
After some experimenting, I've found that the addition of half a mashed banana adds a bit of moisture to the pancakes (as well as a delicious flavour!).
I love to serve them with yoghurt, maple syrup and fresh fruit.
This recipe makes approximately four pancakes.
- 1/2 cup buckwheat flour
- 2 tablespoons rolled oats
- 1/2 teaspoon baking soda
- Sprinkle of cinnamon
- 1 egg, lightly beaten
- 1/2 cup milk (your choice - I usually use almond)
- 1/2 teaspoon vanilla essence
- 1/2 banana, mashed
- Optional: 1/2 tablespoon cacao
- Coconut oil for cooking
- Maple syrup, plain Greek yoghurt, berries and remaining banana, to serve
- In a small bowl, mix together the buckwheat flour, oats, baking soda, cinnamon and cacao (if using).
- In a seperate bowl, whisk together the egg, milk, vanilla essence. Add mashed banana.
- Add the wet ingredients to dry ingredients and mix until just combined. If mixture is too thick, add a bit more milk.
- Preheat skillet over medium heat. Add coconut oil.
- When oil is hot, pour 1/4 cup of mixture into skillet. Cook for two - three minutes of until small bubbles appear. Flip and cook for a couple of minutes.
- Transfer to a plate and repeat the process for the remaining batter.
- Top with plain Greek yoghurt, maple syrup, remaining banana and fresh berries. Enjoy!