Banana Buckwheat Pancakes

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.
They are:
-Gluten free
-Fat free
-Sugar free
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
83% Fiber
39% Iron
63% Calcium
28% Vit.A
28% Vit.C
125% Vit.B12
34% Folate

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Enjoy
x
Katrina

* 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

Ingredients:

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!)

Method:

-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