Try this gluten-free and dairy-free pancakes recipe gifted to us by Lex who is behind the popular instagram account @allergyfreetummynz. Serve these pancakes topped with seasonal organic fruit (blueberries and plum compote perhaps!) or incorporate them into a savory brunch or dinner by filling with ham, cheese and veggies. You can buy buckwheat flour in bulk on our website or in 700g packs from Ceres Organics.
Lex’s Instagram is great place for family friendly recipes for those with allergies. Read her inspiring story on our blog.
- 1 ripe banana (mashed)
- 1 cup buckwheat flour (plain gluten free flour works too)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 300ml water or plant based milk
- 3 eggs (or egg replacer)
- 1/2 tsp cinnamon
- add a little LSA powder as needed to get the right consistency
In a bowl mash the banana with a fork
Add in your flour, milk, vanilla essence and baking powder and mix thoroughly
Add your eggs, cinnamon and LSA as needed for consistency
Add a little oil to your pan and heat on high, then reduce the temp down
Add a spoon of pancake mix to your pan and cook until brown, then flip and brown the other side
Serve on a plate, add your favourite toppings and enjoy!