Buckwheat flour is perfect for making pancakes, whether you are gluten free or not. They are super easy to make and taste delicious. And your omnivore friends won't be able to tell they're completely plant based.
Add the buckwheat flour and baking powder to a mixing bowl.
Mash the banana thoroughly using a fork. It is important that it is mashed thoroughly, so that the banana blends completely into the batter.
Add the banana and milk to the mixing bowl. Mix gently until all ingredients are well combined. The batter will be quite runny. Set the bowl to one side for approximately 5-10 minutes, until the batter thickens.
Meanwhile, place your largest non-stick frying pan onto an element at medium heat. Once warm, wipe it with the oiled paper towel. This is optional: I find that it makes the surface extra non-stick.
Spoon one or two spoonsful of batter into the pan. This is your trial run to check consistency of batter and heat of pan. Once bubbles burst and stay open, you should be ready to flip the pancake. Use a spatula to check the underside, and when you think it is ready, flip it to the other side and cook until the edges of the pancake show no raw batter. Remove the pancake and once cool enough to touch, rip it in half. If it is cooked through, then the batter is the correct consistency. If not, then add some extra milk to make the batter (and resulting pancakes) thinner.
Once you are happy with the batter and pan temperature, start making the pancakes in batches or three to four, depending on the size of your pan, until all the batter is used. Wipe the pan with the oiled paper towel between batches. Once cooked, eat straight away, or place the pancakes onto a wire rack to help prevent them from sweating. Makes 10-20 pancakes/pikelets, depending on size.
Optional: If you want to make blueberry pancakes, add blueberries (fresh or frozen) just after you spoon the batter into the pan.
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