Buckwheat pancakes

These were my go to Sunday morning breakfast for my husband when he requested pancakes, especially while I was preparing for the GAPS diet by clearing out my pantry. These are now off the menu while I focus on healing my gut but I’m looking forward to adding them back occasionally at a later date.

For those who aren’t following a strict gut healing protocol but wanting a healthy alternative to traditional fluffy pancakes then I hope you love these. They are gluten free and contain no refined sugars.

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Makes 8 pancakes

Ingredients

  • 20g ghee or coconut oil (plus extra for frying)
  • 150g milk of choice (almond, coconut or full fat dairy)
  • 1 egg
  • 1/2 – 1 banana, depending on how sweet you want it
  • 100g buckwheat flour
  • 1/2 tbsp. gluten free baking powder
  • 1 pinch of sea salt

 

Thermomix Instructions (a stick blender can be used in place of a thermomix)

  1. Place ghee or coconut oil into the mixing bowl and melt 1 min/70 degrees celcuis / speed 1
  2. Add the remaining ingredients and mix 10 seconds / speed 5
  3. To cook pancakes, heat 1 tsp butter in a frying pan over medium high heat. For each pancake pour in a couple of tbsp.’s of batter and slightly tilt the pan distribute over the center of the pan.
  4. Cook for 1 – 2 minutes or until bubbles start appearing then turn the pancake and cook for a further 1 – 2 minutes until golden brown.
  5. Transfer to a plate and cover with a tea towel to keep warm while you repeat steps 3 and 4 with the remaining batter. Serve hot and enjoy topped with berries and coconut cream or yoghurt.

 

 

 

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