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Whole grain pancakes, gluten free and egg free
Banana Pancakes with Teff and Buckwheat. (egg free)
Whole grain pancakes, gluten free and egg free
Equipment
- frying pan
Ingredients
- 2 bananas
- 80 g buckwheat flour
- 80 g teff flour
- 270 ml milk of choice
- 2 tsp baking powder
- 1 pinch salt
- oil e.g. coconut for frying
- maple syrup for serving
Instructions
- Mash the bananas with a fork on a plate.
- Mix the banana together with the milk, flours, salt and baking powder.
- Heat up some oil in a frying pan.
- Pour the dough into the pan and form about 3 small pancakes.
- Fry the pancakes on medium heat and carefully flip them once brown.
- Move to a plate once they're done and fry the next ones.
- Serve with fresh fruit and maple syrup or other syrup of choice.
Notes
If you are using frozen bananas, let them thaw for 10 minutes or longer before mashing or use a blender.
