Dairy-free, gluten-free banana pancakes

I always think that one of the easiest ways to impress people is to make an effort at breakfast time. The cinnamon lends a comforting spice to the cooking aroma, though if you’re not a cinnamon fan, just leave it out.

Serves 4

250ml soya milk (sweetened or unsweetened)
1tsp lemon juice or cider vinegar (vital to help the baking powder work)
1 medium banana
1tbsp sunflower oil
100g buckwheat flour
1tsp baking powder (make sure it doesn't contain wheat flour)
½ tsp cinnamon
Vegetable oil (eg. sunflower)

Measure the soya milk in a measuring jug and add the lemon juice and stir.
In a bowl, mash the banana with a fork and stir in the oil. Pour in the soya milk mix, then add the flour, baking powder and cinnamon. Stir together well until good and mixed. It should be the consistency of greek yogurt/fromage frais.
Get a frying pan nice and hot (I don’t use the highest heat setting though, probably medium hot) and grease with a bit of oil on a piece of kitchen roll (don’t be tempted to use butter and undo all your good works!).
Using a metal tablespoon, add a dollop of batter to the pan. You can use the back of the spoon to make it rounder if it’s got a bit of a weird shape. Depending on the size of your frying pan, you might be able to get two or three (or more) of these dollops on. Wait until you see bubbles popping at the surface – about one minute – then flip over. They probably only need another 15 seconds or so.
Serve lovely and warm with maple syrup or golden syrup and fresh fruit. Yum!

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