Growing up, pancakes were only ever really something we had on Shrove Tuesday (or crepes whilst on holiday in France!)
These days we eat quite a lot of pancakes for breakfast – stacked with berries and kefir. Whilst I am a fan of small, thick ‘scotch’ style pancakes, such as these banana pancakes, but my children prefer the large, thin type. It has taken a while, but I have finally perfected a recipe that suits us all, which is gluten and dairy free. Perfect for Pancake Day, or any day!
- 100g (4 oz) buckwheat flour (I have also used quinoa flour and this works just as well)
- 280ml (1/2 pint) oatmilk
- 1 egg
- Coconut oil or butter for frying
- Measure out ingredients
- Beat the egg
- Mix all ingredients together. I like to add the milk slowly to prevent the batter from going lumpy.
- Melt a small amount of coconut oil or butter in a frying pan.
- Add enough batter to cover the bottom of the pan and cook gently until the edges curl and lift slightly.
- Flip the pancake over and gently cook the other side for a couple of minutes.
- Serve with berries / chopped banana and honey / lemon and a dash of coconut nectar.