Delicious and Easy Buckwheat Banana Pancakes

Makes 8 medium pancakes

As much as I believe that grain-free baking usually needs at least two different flour types, sometimes it’s nice to just use one and keep the kitchen tidy! I also find that the banana balances out any of the nutty taste that comes from buckwheat, so they compliment each other very well. These are very forgiving and can easily be doubled for a crowd!

I also love that this recipe only utilises one bowl and it can be made within five minutes - and they are most definitely worth the wait of the cooking time! Don’t worry if your first pancake isn’t perfect, I don’t think I ever have a good first pancake (just a chance to test it I say)!

Ingredients

1 ripe banana mashed

1 egg

3/4 C non-dairy milk

2 tsp maple syrup

1 C buckwheat flour

1/2 tsp baking powder

1/4 tsp baking soda

pinch of salt

1 tsp lemon juice

Method

Mix wet ingredients (excluding lemon juice) and then mix in the dry. Let it sit for a minute, add lemon juice and combine well. Add chocolate chips (as many as your heart desires) !! Add around 2 heaped Tbsp of batter to the pan, fitting around 2-3 pancakes per pan. Cook on medium to low heat - using a little coconut oil to grease! wait for bubbles to pop and then flip! Stack and top with your fav things - I love coconut yoghurt, berries, and a drizzle of nut butter, then add maple syrup and enjoy! You can freeze these individually if you wish for an easy breakfast - just toast and or microwave the pancake!