The perfect breakfast for a rainy morning or a delicious dessert. Gluten free, vegan, with no added sugar and so tasty! Who said pancakes weren’t healthy?
3/4 cup buckwheat flour
2 tbs flaxseed meal
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 bananas, mashed
1 1/2 cup So Good™ Almond Milk Unsweetened
1 tbs oil
- Place all dry ingredients in a large bowl.
- Combine banana and almond milk and fold into dry ingredients until just combined.
Heat oil in a frypan and using a 1/4 cup measure spoon mixture into pan. Cook on both sides until golden brown. Serves 6.
- Serve topped with sliced banana, flaked almonds, coconut shavings and maple syrup and coconut yoghurt
- The natural sugars in the bananas sweeten the pancakes, use ripe bananas for the best taste.