I don’t know whether or not you’ve heard, but buckwheat, definitely not a type of wheat. It’s actually a naturally gluten free seed that makes for fantastic pancakes. I want to have a go at buckwheat crepes in the lead up to Shrove Tuesday, but this weekend called for something even more indulgent. Banana pancakes are one of the ultimate comfort foods in my opinion. They’re one of those meals that never fail to make me smile. This version, with a hint of coconut and the tangy passion fruit, really liven up a weekend brunch. Just so you know, I slathered on plenty of Greek yogurt onto mine. And I regret nothing.
Tropical buckwheat pancakes
In a blender, add 100g oats, 1 banana, 50g buckwheat flour, 2tbsp dessicated coconut and 300ml almond milk. Blend until you have a smooth batter.
Heat a dab of coconut oil in a large frying pan. Once your pan is at a medium-high heat then pour on some batter. I’m sure there must be a neater way of doing this if you want perfect, equal sized pancakes, but I’m more of a winging it kind of cook. Anyways, cook until little bubbles start to appear on the pancake. That’s when you know it’s ready to flip.
Repeat the process, keeping the cooked pancakes warm on a plate in a moderate oven, like, 120C.
To serve, top the stack with mango chunks, plenty of Greek yogurt, a smattering of flaked almonds, a drizzle of honey and a passion fruit. Beautiful served alongside a refreshing green tea.
That’s my first pancake recipe for the season, but I don’t think it will be my last. What can I say, I love pancakes! Do you? What’s your favourite topping? Tag me in your pancake pics over on Instagram @boowholefoods or tell me all about it in the comments section below.