Buckwheat Banana pancakes

Make this recipe gluten free by using a gluten free self-raising flour.

Ingredients

  • 150-200ml Alpro Coconut No Sugars Drink
  • 200ml Alpro Plain with Coconut alternative to yoghurt
  • 250g buckwheat flour
  • 1 large ripe banana
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • A pinch of salt
  • 1 tbsp vegetable oil
  • 12 tbsp Alpro Plain With Coconut alternative to yoghurt for topping
  • 8 tbsp pomegranate seed for topping
Gluten free? Just make sure you use gluten free baking powder.

Preparation

  1. In a bowl mix the buckwheat flour, salt, and baking powder. In another bowl, mash the banana and mix with the Alpro Plain with Coconut alternative to yoghurt and the Alpro Coconut No Sugars Drink.
  2. Combine the wet and dry mixtures and blend until you have a nice, smooth batter. If it’s too thick, just splash in a little more Alpro Coconut No Sugars Drink.
  3. Next, heat up some vegetable oil in a non-stick frying pan on a medium heat. Ladle in 1 heaped tablespoon batter into the heated pan and repeat according to how many you can fit in your pan. The batter will begin to bubble after about 1-2 minutes. Next, carefully flip the pancakes and cook for another 1- 2 minutes until browned on the underside. Transfer to a plate and cover to keep warm until serving. Carry on until you’ve used all your batter.
  4. Serve each stack topped with the Alpro Plain with Coconut and pomegranate seeds. Breakfast, dessert, snack – make these any time you feel like a yummy plateful of plant-based goodness!
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