Monday 10 October 2016

Buckwheat banana pancakes

vegan, gluten free, sugar free
I love buckwheat flour this me as a chickpea flour. They have big potential for both savoury dishes and amazing cakes. And both they are gluten free.
Buckwheat flour is not, despite its name a form of wheat, buckwheat is actually related to rhubarb. The small seeds of the plant are ground to make flour. It has a strong nutty taste so is not generally used on its own in a recipe, as the taste of the finished product can be very overpowering, and a little bitter. Alternative names: beech wheat, kasha, saracen corn.

Today we would like to show you how to make delicious gluten-free, sugar-free and vegan pancakes, with banana flavour.

200g buckwheat flour
1 tablespoon agave syrup
200ml unsweetened almond milk
1 ripe banana, mashed
2 tablespoons ground flax
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon pink Himalayan salt
coconut oil, for the frying

In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda. Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter. Grease a non sticky pan over medium heat.
Scoop ¼ cup batter into the pan and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes. Transfer on a plate and cover with a clean towel to keep warm. Continue the same with the remaining batter, greasing the frying pan every time you start a new pancake.
Recipe taken from:

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