Gluten Free Banana Pancakes
Servings: 4 people
- 3 ripe bananas
- 6 organic eggs (or 'flax' eggs for Vegan option)
- 100 g buckwheat flour
- ½ tsp cinnamon
- coconut oil
- coconut yoghurt
- To make the batter, first add the buckwheat flour and cinnamon to a bowl, add the eggs and whisk well. Peel the bananas and mash them with a fork. Add the mashed banana to the bowl and mix together.
- Heat coconut oil in a frying pan on medium to high heat and pour 3-4 small portions of the batter in the pan at one time. Fry the pancakes for about 2 minutes on each side.
- Serve with coconut yoghurt, fresh blueberries.
By Nutritional Therapist and CNM Graduate Daniela Exley.