We found this recipe on the A Beautiful Mess blog and thought it would be perfect to make for breakfast. We substituted the buckwheat flour for plain gluten free flour, and omitted the butter and the nuts. If you can eat gluten, you can use any plain flour you wish.
These pancakes are a great idea to make for your mum this Mother’s Day! They’re perfect cold and pikelet sized if you need to take something with you to a brunch or afternoon tea. They’re also perfect for breakfast on their own.
You Will Need:
1 Cup Almond Milk (or your choice of dairy free milk substitute)
1 Tablespoon White Vinegar
1 Cup Gluten Free Plain Flour
Pinch of salt
1/2 Teaspoon Gluten Free Baking Powder
1/4 Teaspoon Bicarb Soda
1 Ripe Banana, mashed
2 Tablespoons Maple Syrup
Combine milk and vinegar and let sit for a few minutes.
Whisk together the flour, salt, baking powder and bicarb soda in a bowl and set aside.
Combine the milk, maple syrup and egg. Mix in your mashed up banana.
Add the wet ingredients to the dry and whisk so there are no lumps left.
Heat your frypan on the stove and grease lightly.
Drop in 1/4 cups of mixture and allow to cook for approximately 4-5 minutes until bubbles start to appear in the top, then flip and cook the other side, for another 4-5 minutes.
Serve with your favourite pancake topping.