Buckwheat and banana pancakes with raspberries

Name: Buckwheat and banana pancakes with raspberries
Total time: 25 min
Cuisine: American
Ingredients: 1 ripe banana; 2 eggs; 60g buckwheat flour; 100ml gluten free oat milk; 0.5 tsp ground cinnamon; 1 tsp rapeseed oil; 150g fresh raspberries; 1 tsp vanilla extract

Fluffy, nutty pancakes sweetened by ripe banana, piled high with fresh raspberries.

Time25 min
LevelEasy
Costabout £1.30 a head

2 servings

Ingredients

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1ripe banana
2eggs
60 gbuckwheat flour
100 mlgluten free oat milk
½ tspground cinnamon
1 tsprapeseed oil
150 gfresh raspberries
1 tspvanilla extract

Method

1
Mash the banana in a bowl until smooth. Whisk in the eggs, oat milk and vanilla.
2
Stir in the buckwheat flour and cinnamon until you have a thick batter. Leave to stand for 5 minutes.
5 min
3
Brush a non stick frying pan with a little of the oil and heat over a medium heat.
4
Spoon in small ladlefuls of batter. Cook for 2 minutes until bubbles appear, then flip and cook for 1 minute more.
2 min
5
Repeat with the rest of the batter, oiling the pan lightly each time.
6
Stack the pancakes and scatter the raspberries over the top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.