Servings: 4
Equipment
- food processor
Ingredients
- 1 cup buckwheat flour (125g)
- 1 ½ cups almond milk or any dairy-free milk (375ml)
- 1 banana
- 1 egg optional
- 2 tbsp chia seeds optional for extra nutrients
- 1 tsp vanilla bean powder or ground cinnamon
- Coconut oil for frying
Instructions
- In a food processor combine all the ingredients (except the coconut oil) and mix well into a smooth batter.
- In the meantime add a teaspoon of coconut oil to a medium/hot pan and heat until the oil melts and spreads. Pour in some batter to form a pancake.
- Once you see bubbles appear in the batter its time to flip over and cook the other side.
- Repeat until you have finished the batter and enjoy warm with maple syrup and berries.
Tried this recipe?Let us know how it was!
Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.
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About the Author: Sharon Selby
Sharon Selby’s popular blog ‘Deliciously Allergy Free’ proves that life after ‘dairy and gluten’ is not only possible, but is seriously easy and delicious. Specialising in allergy-friendly living, she runs classes and online courses teaching families how to cook nutritious, tasty meals while being on a restricted diet. Her passion came from being able to reverse her son’s multiple food allergies, intolerances and eczema by the time he was 18 months old. Sharon loves sharing that good health begins in the kitchen and with a nutritious diet families will thrive.
