Banana Buckwheat Pancakes

Name: Banana Buckwheat Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ¾ cup buckwheat flour; ¾ cup spelt flour; 3 tsp baking powder; 1 tsp ground cinnamon; ¾ cup mashed banana (about 3); 1 egg (large); ¼ cup maple syrup (plus extra to serve); ¾ cup milk; unsalted butter (to grease the pan); store-bought, unsweetened vanilla yogurt (to serve); extra banana (sliced, to serve)

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Course: Breakfast

Keyword: Gluten-free, Low-FODMAP

Author: Donna Hay

Equipment

Ingredients

¾ cup buckwheat flour
¾ cup spelt flour
3 tsp baking powder
1 tsp ground cinnamon
¾ cup mashed banana (about 3)
1 egg (large)
¼ cup maple syrup (plus extra to serve)
¾ cup milk
unsalted butter (to grease the pan)
store-bought, unsweetened vanilla yogurt (to serve)
extra banana (sliced, to serve)

Instructions

Place ¾ cup buckwheat flour, ¾ cup spelt flour, 3 teaspoons baking powder and 1 teaspoon ground cinnamon in a large bowl and mix to combine.
Add 3 bananas, 1 large egg, ¼ cup maple syrup, and ¾ cup of milk and whisk until smooth.
Heat a little of the butter in a non-stick frying pan over medium heat.
Add ⅓ cup of the batter to the pan and cook for 2 - 3 minutes each side or until golden. Set aside and keep warm.
Repeat with the butter and remaining batter.
Divide pancakes between serving plates and top with yogurt and extra banana. Drizzle with extra maple syrup to serve.