Buckwheat, Almond & Banana Pancakes
Buckwheat flour is a good alternative for people avoiding gluten as it’s a wholegrain and high in fibre. These keep in the fridge and can be reheated in the toaster as a quick morning breakfast.
Ingredients – Makes around 8-10 pancakes
- 1/2 cup of buckwheat flour
- 1/2 cup ground almonds
- 1/2 tsp cinnamon
- few drops of vanilla extract
- 2 mashed ripe bananas
- 3 eggs
- 1/2 to 1 cup of milk of choice
- coconut oil for frying
Mix dry ingredients in bowl, make a well in the middle and break in the 3 eggs. Slowly mix with wooden spoon. Add the mashed banana and vanilla extract.
Add milk slowly until the batter is thick (not too runny). Melt 1/2 tsp coconut oil in a frying pan and ladle small amount into a hot pan. Don’t make these too big as they are hard to turn over.
Flip when bubbles start to form on the top side. Serve with fruit.
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