Quick ‘Any Day’ Pancake Recipe

gluten free, dairy free, refined sugar free

Servings 1 generous portion (4 pancakes with 10-12 cm in diameter)

Total 15 minutes (inc. 12 mins cook time)

Who says pancakes are only a thing on Sundays?

This is a simple and quick recipe when you want some pancakes during the week! It provides a generous serving for one and quick to whip up when you’re chilling solo or working from home.

Buckwheat flour is used to make this pancake recipe gluten free. In my experience, buckwheat is easy to digest and is well received by my gut and body.

The great thing is, soft pancakes can still be achieved when using buckwheat flour; its all about the ratio and flip time!

The pancake recipe is mildy sweetened from that hint of banana. However, most of the sweetness is offered by the yummy fruit and additions that you choose as your toppings!

Ingredients

⅓ cup buckwheat flour

1 large ripe banana

(half for the batter, remainder for the toppings)

1 egg

⅓ cup almond milk

1/2 teaspoon baking powder

Coconut oil (to cook)

Toppings

Banana

Strawberries

Maple syrup

Almond butter

(Tip: I dilute my almond butter with some hot water for a thinner consistency and to reduce it’s richness)

Method

In a blender, roughly break up the banana and add the remaining ingredients. 

Blend till smooth. 

In a pan, warm some coconut oil. 

Once the pan is warm, on low heat, pour batter into circles of the size you like. I use a small pan, therefore cook them one at a time.

When you see bubbles forming on about 80% on the top side of the pancake, flip.

In my experience, the first pancake takes about 2 minutes before it’s flipped to the other side which results in a medium dark brown colour (how I like it). It then takes less than 1 minute for the other side to cook.

When the other side looks cooked, remove the pancake from the pan.

Repeat. 

Note- The cooking time is reduced after the first pancake.

Whilst the pancakes are cooking, slice up the remaining banana, strawberries and prepare any other toppings that you would like for your pancakes.

For toppings, add the remainder of the banana, strawberries and drizzle with maple syrup and or almond butter.

Yes to munching on pancakes in the sunshine on anyday! 🥞🌞

Tips

Avoid over mixing your pancake batter. Once blended, pour your first pancake into the warm pan.

Using blenders that also function as a detachable cup eg. Ninja blenders, makes it quick by pouring the batter straight into the pan. It also helps to form more symmetrically round pancakes and results in less dishes to wash.

Add a little bit of coconut oil ( appox. 1/2 teaspoon) each time before you begin to pour another lot of pancake mix into the pan.

Cook pancakes on low heat. Even if the heat is maintained, the pan can get hot over time. Keep an eye on how quickly the pancake cooks to prevent them from overcooking or burning.

When cooking each pancake, avoid touching or flattening them during the cooking process. This helps to maintain the air pockets and keeps them light and fluffy.

You can add a teaspoon of plain or vanilla protein powder into the batter. If so, be prepared for denser pancakes.

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