I love pancakes (as does Miss H) so I used to cook them at least once a week. When I decided to reduce our gluten consumption I started looking for recipes that were gluten free, but didn’t have a heap of ingredients – so I could quickly throw them together (morning time can be interesting around here so speed is essential!).
I found a few nice recipes but most had quite a few bits and pieces to add, or were made with coconut flour which I’m not a huge fan of (I know, I know I do go on about coconut but for some reason I’m not into the flour) so I came up with this 5 ingredient mixture to ensure a speedy breakfast!
Be sure to serve with some healthy sides to increase the nutritional value!
- 1 medium or 2 small bananas
- 130g buckwheat flour
- 1 tsp baking powder (make sure it’s gluten free if that’s important to you)
- 2 eggs
- 80g milk (of your choice – cows, almond or rice – each will give a different flavour)
- Add all ingredients to thermomix bowl and mix on spd 5 for 5 to 10 seconds. The mixture should reassemble a sticky batter, so you may have to adjust the wet/dry ingredients depending on the size of the bananas used.
- Place spoonfuls of mixture into pan on low heat and cook until just done (if you overcook they will be tough).
This recipe makes around 12 to 15 pancakes.
Serve with berries (we have raspberries straight from the freezer!), a drizzle of rice malt syrup and a sprinkling of ground linseed or LSA.
If you are concerned about your fructose consumption, be conscious of the amount of banana in these (as if you eat quite a few with berries you have probably reached your fruit intake for the day!).
Add berries after you the mix the initial ingredients and combine on a low speed so they stay whole (or if you prefer them mixed through don’t worry, just add them in with everything else!).