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

One comment

  1. I don’t think I have ever eaten buckwheat pancakes even though I have bought buckwheat flour in the past. I usually use chickpeas, oat (that is gluten free) or coconut flour. I should definitely buy it again and try this recipe. Thanks for sharing. The pancakes sure look amazing x

    Like

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