Simple banana pancakes
These super simple gluten-free and refined sugar-free banana pancakes are perfect for breakfast or brunch. They can be whipped up in 10 minutes and are the perfect carrier for any sweet topping. I love these topped with coconut yoghurt and blueberry jam.
Nutrition (Based on 1 serving)
- 310 Calories
- 44g Carbs
- 9g Protein
- 10g Total fat
- 5g Saturated fat
- 0mg Cholesterol
- 6g Sugar
- 9g Fibre
- 2mg Sodium
Ingredients
1 serving
Part 1: Flax egg
- 3 tbsp Warm water
- 1 tbsp Flax seed
Part 2: the rest of the batter
- 50 g Ripe banana (half)
- 50 g Buckwheat flour
- 120 ml Filtered water
Method
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Gluten-free pancakes
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First, make the flax seed egg:
1 tbsp of flax seed, any colour, ground is best but whole will do just fine
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Add 3 tbsp of warm water
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Rest for 5 minutes
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120ml of cold water
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Stir into 50g of buckwheat flour
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Mash in half a ripe banana
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Stir in the flax seed mix
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Or blend all the ingredients together and rest for 5 minutes
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Cook over a medium-high heat in a non-stick pan or use spray oil
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Stack 'em up on a hot plate
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Add your favourite toppings and enjoy!
Tips
If you don't need your flour gluten-free use wholemeal or plain flour instead.
If you don't have flax seed you can use chia seed.
For a smoother batter grind the seeds into a powder before you soak them.
Make these pancakes in batches and freeze between layers of greaseproof paper
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