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.
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
- 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.
- 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).
- In another bowl place the flour, baking powder, baking soda and cinnamon and mix well.
- 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.
- 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.
- Cook for a few minutes on each side, until they bubble up or until golden.
- 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 🙂