Gluten Free + Vegan Buckwheat, Banana and Cinnamon Pancakes

A fluffy gluten free and vegan banana and cinnamon pancake recipe for one!

When you start craving pancakes… you simply have to have pancakes!

Finding a good gluten free and vegan recipe is pretty tough though… and I’ve been working on my recipe for the last few weeks and I’ve finally hit a point where I feel happy with it!

I use buckwheat flour in this recipe and despite it’s name, it’s gluten free! I use it in my banana breads, pancakes and my mug cakes. It’s delicious and it’s also a really good source of protein!

Trying to create fluffy vegan and gluten free pancakes is like performing a science experiment! You need just the right amount of each ingredient to make them rise up and become fluffy!

This recipe uses a over ripe frozen banana because they hold tremendous flavour, but don’t worry if you don’t have a frozen one. Just use a very ripe banana instead!

I hope you guys enjoy these pancakes!


Gluten Free + Vegan Buckwheat, Banana and Cinnamon Pancakes

Serves: 1 (4 little pancakes)

What you will need:

Fry pan, 2 medium sized bowls, measuring utensils.

Ingredients:

1/2 Frozen overripe Banana (can use fresh too)
1 tsp Flax meal (Linseed Meal)
3 tsp Water
1/3 cup Buckwheat Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda (Bicarb)
1/4 tsp Cinnamon
just under 1/2 cup Almond Milk
1/2 tsp Apple Cider Vinegar
1 tsp of Olive Oil

Method:

  1. Place the banana in a bowl and cook in the microwave for 1 minute. Once finished, drain out any water that sits in the bottom of the bowl.
  2. Add the flax meal and the water to the banana and mash well. Sit aside for 5 minutes to create a flax egg (this is a very important step).
  3. In another bowl place the flour, baking powder, baking soda and cinnamon and mix well.
  4. Add the almond milk and the apple cider vinegar to the banana mix, stir and then add to the dry mix. Stir until mixed and then set aside for a couple of minutes to further bind and to let the vinegar and soda do its magic.
  5. Heat the oil in a pan on a medium heat. Using a 1/4 of a cup measuring utensil, scoop out the pancake mix into the pan (no need to spread out, leave them thick for fluffier pancakes) and cook on a low heat.
  6. Cook for a few minutes on each side, until they bubble up or until golden.
  7. Serve with your favourite toppings.

I serve mine with coconut yoghurt and melted frozen raspberries OR banana, blueberries and maple syrup!

If you like this recipe share your thoughts with me over at @stephsanzaro 🙂

Happy cooking!

Steph xx

Vegan + GF Date and Banana Mini Loaf

A delicious recipe for my Walnut and Banana loaf! This recipe is gluten free, vegan and healthy! Enjoy

Who doesn’t love a warm piece of banana loaf?
Well I know that I do!

A few months ago I was playing around in the kitchen and I decided to create a gluten free and vegan banana loaf! The result? Something seriously delicious.

The only problem with this recipe?
You’re going to have to try and stop yourself from eating it all at once!

In this recipe I soak dates in water to create a sweet flavour in the recipe instead of using granulated sugar. You use both the dates and the water that you soak them in, which is then enhanced by a little pure maple syrup.

You can easily make this recipe completely sugar free by replacing the maple syrup with the alternative of rice malt syrup. This is would be a more PCOS friendly way to make this recipe, another alternative is to use date syrup that you can buy from the supermarket in the health food section.

This recipe creates a dense and firm textured loaf, but should still be moist.

This loaf is a great little snack idea and can be served just as is, or with a little bit of coconut yoghurt on top!

I hope you enjoy!

Continue reading “Vegan + GF Date and Banana Mini Loaf”

Protein Buckwheat Pancakes – Vegan, GF

An easy gluten free, vegan, pancake recipe for 1!

Ive been playing around with a few pancake recipes lately and I’ve been really enjoying these protein pancakes I created!

I use Happy Way Vegan Vanilla protein in this recipe and it works really well to add that little protein boost first thing in the morning.

Pancakes are always a favourite but usually they are time consuming and make so much mess!

This recipe however takes me 10 minutes from start to finish and they are easy as!

Plussssss they are gluten free and PCOS friendly! 🙂 Enjoy!

IMG_0437 2

Protein Buckwheat Pancakes

Serves: 1

What you will need:

Fry pan, bowl, spatula, measuring utensils.

Ingredients:

1/2 a Frozen Banana
3 Tbs of Buckwheat Flour
1 Scoop of Vanilla Protein (around 1 Tbs)
1/4 Tsp Baking Powder
1/3 cup of Unsweetened Almond Milk
1 Tsp Olive Oil

To serve:

1 heaped Tbs of Coconut Yoghurt
3/4 cup frozen Raspberries melted
1 tsp of Chia Seeds
1 heaped Tsp of Rice Malt Syrup

Method:

  1. Place half a frozen banana in a microwave safe bowl and place in the microwave for 1 minute. Remove from microwave. Mash until smooth.
  2. Next add 3 Tbs of Buckwheat flour to the banana bowl. Next add in the baking powder, the protein powder and the almond milk.
  3. Stir well to create the batter, smoothing out all lumps and creating an even consistency.
  4. Heat a pan on medium heat with 1 Tsp of Olive Oil. Turn the heat down to low, and pour the batter into the pan creating 3 even sized pancakes 5mm thick.
  5. Cook slowly until the batter starts to harden and create bubbles. Once you are confident the pancakes will flip, carefully use a spatula to turn them over.
  6. Cook until golden.
  7. Place the raspberries in a bowl and place in the microwave for 1 minute.
  8. Serve the pancakes on a plate with the coconut yoghurt, chia seeds and melted raspberries. drizzle on the rice malt syrup and serve.

I hope you guys enjoy this recipe!

Happy cooking!

Steph xx