This mother’s day has been the best ever! Such a delight to see the family following my recipes to create something as delicious and creative as the buckwheat pancake stack with bananas and maple syrup. This is the best banana pancake you will ever have, super fluffy.
Buckwheat flour pancakes appear and make quite a hearty breakfast. However, they require careful attention to ensure perfect results. It is essential to cook the pancakes over moderately low heat to cook them evenly for a nutty texture. Pancakes cook the best in griddle however a well-seasoned cast-iron or non-stick skillet work fine but you may need more oil.
Preparation: 20-30 minutes Serves: 4
- 110g (3/4 cup) wholemeal self-raising flour
- 110g (3/4 cup) buckwheat flour
- 1/2 tsp baking powder
- 250ml (1 cup) almond milk
- 2 tbsp ground flax seeds
- Pinch of salt
- Oil to grease (coconut, olive or vegetable oil is fine)
- 2 Bananas
- ½ cup strawberries
- 2 kiwi fruits
- ½ cup pure maple syrup
- Combine and sift flours, salt and baking powder into a large bowl and make a well in the centre.
- Whisk together the milk, ground flax seed and 2 tbsp maple syrup in a jug.
- Gradually add the milk mixture to the flour mixture, whisking constantly until smooth. Set aside for 15 minutes to rest.
- Brush a non-stick skillet or griddle or frying pan with oil to lightly grease and heat over medium heat.
- Pour about ¼ cup portions of batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Carefully turn with a spatula and cook for a further 2 minutes or until golden.
- Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with the remaining batter, adding additional oil to the griddle between batches if necessary.
- Divide pancakes among plates, stack alternate layers of pancake and chopped banana.
- Drizzle maple syrup over the top and serve garnished with strawberry and kiwi fruit.
Notice the wholesome ingredients such as buckwheat and wholemeal flours. Why use conventional ingredients like plain flour when you know by adapting the recipe with couple of healthier ingredients can increase the nutritional value by heaps. Buckwheat is high in protein and lends to the nutty, earthy texture of the pancakes.
You will never buy store bought mixes again!
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