These banana pancakes are delicious, easy to make, and gluten-free!
(Serves 3-4)
1 banana (ripe)
200ml almond milk
1 tbsp rapeseed oil
200ml buckwheat flour
1 tsp baking powder
A pinch of sea salt
Oil for frying
In a bowl, mash the banana with a fork. Add the milk and the rapeseed oil and whisk together. In a separate bowl, mix together the flour, baking powder and salt. Add the flour to the milk and mix together. Heat a pan with the oil and fry the pancakes (American size) on medium heat for 2-3 minutes on each side. Serve with bananas, cinnamon and maple syrup.
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