Delicious gluten free, refined sugar free pancakes that are packed full of goodness. The thing I love most about pancakes, is they are easy to whip up and perfect to eat for breaky, pre or post training, a snack, or even for dessert! And best of all, you can change up ingredients to suit what you have on hand. Let me know what you think. 🙂
- Frying Pan
- Blender or simple bowl and fork/whisk
- Measuring cups / jug
- 1 1/2 – 2 cups Buckwheat flour (or your flour of choice) This can depend on how thick you like your pancakes and whether you include seeds
- 1 1/4 – 1 1/2 cups Milk of choice – I love oat milk, but any non-dairy milk is fine (dairy too if that's your preference)
- 1 tbsp Lemon juice or apple cider vinegar this helps to make them nice and fluffy!
- 1 small/medium Banana, mashed You can leave this out, but adds extra oomph and goodness
- 1 large Egg
- 2 tbsp Melted butter if you don't want to use butter, add an extra egg
- 1 tsp baking soda
- 1 tsp Vanilla Extract
- 1 tbsp Ground flaxmeal or linseeds can also be whole seeds if you like!
- 1 tbsp Chia Seeds
- Extra butter OR coconut oil for cooking
Topping suggestions – some of my favorites!
- Coconut / Greek yoghurt
- Fresh berries
- Fresh banana
- Almond Flakes
- Crushed macadamias
- Coconut flakes
- Hemp Seeds
- Maple Syrup
Notes: If you don't use flaxmeal/linseeds and/or chia seeds, you can simply adjust tehe amount of flour/water to a nice pancake consistency
- In a measuring jug or small bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)
- In a medium bowl or a blender of choice, mix together the flour & baking soda
- Whisk the egg, butter, mashed banana and vanilla into the milk mixture (so all wet ingredients are together)
- Add the wet ingredients to the dry ingredients and whisk together until combined. Don't overmix. Adjust wet/dry ingredients as needed. You don't want it too runny though. These are designed to be fluffy pancakes.
- Heat a large frying pan over medium heat.
- Once hot, add a small amount of butter or coconut oil to coat the pan. With a large spoon or small measuring cup, scoop batter into frypan. Gently spread the batter into the size of your pancake of choice. If smaller, you should be able to fit 3 medium sized ones in a large fry pan.
- When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, they are ready to turn over. This takes about 2 minutes. Once flipped, cook for another 1 to 2min or until lightly browned and cooked in the middle.
- When making batches, I like to cover a plate with paper towel and keep them covered / warm while you continue to cook more.
- Then the best part – serve warm with your favorite pancake toppings. ENJOY !