- Preparation time
- 5 mins
- Cooking time
- 5 mins
- 4 people
- Meal course
- Posted by
- Posted on
- March 1, 2016
Buckwheat Banana Pancakes are a perfect treat!
A great start to the day, and also a good filling snack full of goodness to take with you on the run.
The Bananas in the batter mix sweetens it naturally.
When we make them, we use a cast iron,seasoned pan, and use the tiniest amount of oil brushed on, (and wiped off with some paper towel)
Putting the ingredients into Cron-o-meter.com for a 5’4″ woman, 134lbs in weight gives you these stats for the days nutrients!
Just looks how good these are! (using fortified soy milk)
You might not consume the whole batch, but it just shows how good buckwheat and bananas are as a nutritious meal, that also tastes like a treat!
Once you add the extra strawberries, blue berries and bananas, the nutrient list is even higher!
62% DAYS TARGETS
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* There are TWO variations for this recipe: Either using Orgran egg replacer OR Aquafaba (liquid from a can of Butter beans or chickpeas).
Please read the recipe properly, as when using Aquafaba INSTEAD of Orgran egg relacer, you will need to reduce the quantity of soymilk called for, by 3 tbsp or the mix will be too runny!
The mix is quite thick- that is normal!
Banana Buckwheat Pancakes
2 ripe Bananas
1 cup Buckwheat flour
1tsp Baking powder
3 tbsp Aqua faba (liquid from the can of Butter beans or Chickpeas) OR 1 Tsp Orgran Egg replacer.
210mls Soya milk (or 250 ml if you are using Orgran as the egg replacer!)
-Pre-heat cast iron griddle, brush with minimal veg oil.
Ensure the griddle is nice and hot before you start cooking the pancakes!
-In a wide jug with a spout, mash bananas thoroughly (use a potato masher!)
-Add all dry ingredients
-Add soya milk
-Mix with fork thoroughly ensuring no lumps.
The mix will be fairly thick, and when you pour it, will sit about 5mm high on the griddle.
Don’t make it too thin, or you will end up with thin pancakes.
-Pour 6-8 at a time 2-2.5inches diameter pancakes on to pan.
-Once edges are starting to dry (but before centres are!) flip with very thin steel spatular.
Leave another 1-2 mins ’til equally browned.
Serve with Strawberries, Blueberries and bananas and Maple syrup, or any variation of toppings you please!
makes 18 pancakes
- Pre-heat cast iron griddle, brush with minimal veg oil. Ensure the griddle is nice and hot before you start cooking the pancakes!
- -In a wide jug with a spout, mash bananas thoroughly (use a potato masher!)
- -Add all dry ingredients
- -Add soya milk
- -Mix with fork thoroughly ensuring no lumps. The mix will be fairly thick, and when you pour it, will sit about 5mm high on the griddle. Don't make it too thin, or you will end up with thin pancakes.
- -Pour 6-8 at a time 2-2.5inches diameter pancakes on to pan.
- -Once edges are starting to dry (but before centres are!) flip with very thin steel spatular.
- Leave another 1-2 mins 'til equally browned.
- Serve with Strawberries, Blueberries and bananas and Maple syrup, or any variation of toppings you please! makes 18 pancakes
listlaura said on March 30, 2016
On most recipe sites I can copy and paste from the post to make a word doc of the recipe if the print feature includes too much extra information or photos. This recipe comes to an insane 8 pages using the print feature, but it is the only option for printing. I hope you will look into changing this. Thanks, looks like a great recipe.
katrinastuart said on March 30, 2016
You can copy and paste whatever text you want on this site too and print it if you'd like.
Just highlight the text you want and copy and paste it into an email or a word document and print.
I include lots of pics and extra tips or details in all my recipe cards, rather than just bog standard list and instructions, so to copy and paste the recipe text and print that way may be a better option for you.