I love pancakes, not the thin French crêpes but the thick American kind.
Rather than using standard white flour, I wanted to use a more nutritionally beneficial flour, such as buckwheat. I had experimented with lots of different flours to achieve the right consistency, buckwheat flour was the most successful.
As an alternative to butter I have used Coconut oil. It is one of my favourite new ingredients, it can reach high temperatures and tastes great. It makes the perfect alternative to butter for cooking pancakes.
This is the first of many pancake recipes that I will be sharing with you, watch this space. I always have room for pancakes and this recipes is my perfect Sunday morning breakfast. Delicious, fluffy, spongy banana and honey pancakes.
- 200g buckwheat flour
- 200ml coconut milk
- 2 bananas
- 1 tbs creamed honey
- 1 tbs baking powder
- 100ml water
- Coconut oil for cooking
In a large mixing bowl whisk together the flour, baking powder, coconut milk, water and honey. Whisk until you have a smooth thick batter. Mash the two bananas and add them to the batter. Leave for 45 minutes to 1 hour to rest.
In small frying pan on a medium heat, melt some coconut oil and add some batter. Cook for 2-3 minutes on one side before flipping the pancake over. You will know when to flip the pancake as little bubbles will start to form on the surface. Cook for another 2-3 minutes on the other side.
The batter mix will make about 6 pancakes.
Serve with extra sliced banana and creamed honey.