buckwheat, berry & banana pancakes (gf)
These fibre-filled berry pancakes were a great breakfast to start my day with. I’ve been making them for a while now. I often find that I feel pretty nasty after I have standard hotcakes but using buckwheat or quinoa flour, I can eat a bunch and still feel quite light.
I usually just top my pancakes with fruit but recently I’ve been adding cashew butter to JUST ABOUT EVERYTHING (these included). I’m obsessed with it and eat it more than I probably should. I often find myself making little trips to the kitchen, to eat spoonfuls out of the jar (naughty).
I made some delicious and VERY easy berry jam ‘ last week and I used some of that for topping, as well as some coconut flakes. Heaven!
This batter yields around 8 medium sized pancakes. Enough for you and your neighbours!
INGREDIENTS
1 cup buckwheat flour
1 banana, mashed
1 tsp cinnamon
1 cup rice milk
2.5 tsp gf baking powder
4 tbs chia seeds
1/2 cup blueberries
1/2 cup raspberries
extra berries to serve
coconut flakes, to serve (optional)
cashew butter, to serve (optional)
METHOD
Mix flour, baking powder, chia seeds and cinnamon together.
Pour in the rice milk and banana mash and mix well.
Fold the berries in gently.
Put a lightly oil pan on medium heat and pour large tablespoons of the batter in. Cook for about 1-2 mins each side, flipping halfway through. They will be a lovely medium brown colour when done.
Enjoy topped with honey and more berries!
These pancakes look delicious, awesome flavor combos! And thanks for visiting my blog, have a great Sunday weekend!
You too! Hope to catch you again soon!
Hi Meg, lovely to find you and your blog. I love the look of these pancakes and fabulous that they are gluten-free and dairy free – awesome! Yes, berries are so expensive at the moment so I’m stocking my freezer with the frozen variety whenever I see them on special at the supermarket xx
Thank you. I used to eat a lot of gluten and dairy and I found that it doesn’t do me too well. So I try to eliminate where possible and eat spelt bread and pasta, which does contain gluten but doesn’t make me bloat. My current stash of berries are supermarket specials too!
I love your blog and the way you convey such a lovely atmosphere with your great recipes, your pictures and what you write!
What a great recipe! Healthy and delicious!
These pancakes do look fabulous! I love the use of buckwheat flour and then incorporating banana in the batter. I love doing that! It not only adds flavor but moisture, not that these need it. Great breakfast!
Yum, pancakes are definitely one of my weaknesses and my mouth is watering right now just thinking about these!
Thanks for sharing this lovely recipe =)
These pancakes look fantastic! Especially for someone who has never made pancakes (and has never even tasted them!). I mean the thick pancakes because the only ones I know are the French-style crêpes (or similar, very thin ones). Thanks for visiting my blog!
I don’t know why you weren’t on my blogs I love list.. I could have sworn you were. Oh well, you are there now! Loving this recipe. You make the BEST gluten free!
You’re too sweet. Thanks so much, really appreciate it. I’m going through your blog as we speak! I’ll have to pop you on my blogroll, which is unfortunately down the bottom of my page! I’m having trouble getting a good blog together. I’m hopeless with anything internet related! x