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!
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)
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!