Mini Coconut & Banana Buckwheat Pancakes
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100g buckwheat flour
- 200ml coconut milk
- 50ml milk (dairy or non dairy)
- 1 banana
- 1 tbsp honey
- 2 tsp desiccated coconut
- 1 tsp baking powder
- 1/2 tsp vanilla extract
Method
- Place all the ingredients into a blender a blitz until it forms a smooth batter.
- Melt a small amount of butter or oil in a frying pan over a medium heat. A tablespoon of batter should be enough for each mini pancake and you should be able to fit 4 or 5 pancakes in the pan at a time. From the batter I made 24 pancakes.
- Fry the pancakes for approximately 2 minutes before flipping and cooking for a further 2 minutes on the other side. Repeat until all the pancakes are cooked.
- Serve with greek yogurt (or coconut yogurt / coconut cream for vegans), mixed berries and a drizzle of honey.