banana buckwheat pancakes

  • ¾ cup (120g) buckwheat flour+
  • ¾ cup (95g) white spelt flour+
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¾ cup (200g) mashed banana (about 3 bananas)
  • 1 egg
  • ¼ cup (60ml) maple syrup, plus extra to serve
  • ¾ cup (180ml) milk
  • unsalted butter, to grease the pan
  • store-bought vanilla bean yoghurt, to serve
  • extra banana, sliced, to serve
  1. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine. Add the banana, egg, maple syrup and milk and whisk until smooth.
  2. Heat a little of the butter in a non-stick frying pan over medium heat. Add ⅓ cup (80ml) of the batter to the pan and cook for 2–3 minutes each side or until golden. Set aside and keep warm. Repeat with the butter and remaining batter. 
  3. Divide pancakes between serving plates and top with yoghurt and extra banana. Drizzle with extra maple syrup to serve. Serves 4.

+ Buckwheat flour adds fluffiness and a warm, nutty flavor to pancakes.

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