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.
Makes 8 pancakes
- 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)
- Place ghee or coconut oil into the mixing bowl and melt 1 min/70 degrees celcuis / speed 1
- Add the remaining ingredients and mix 10 seconds / speed 5
- 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.
- 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.
- 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.