Buckwheat-Banana Pancakes With Caramelised Banana & Coconut Yoghurt
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Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 5 (4 per person)
Prep Time
10 Minutes
Cooking Time
20 Minutes
Servings
(4 per person) 5
Coconut yoghurt is the secret to these soft pancakes, which you can get from most health food stores. These pancakes are low-fat, high-fibre, low-sugar (so perfect for diabetics) dairy-free, nut-free and gluten free. Did I mention they're vegan?

http://www.coyo.com.au/ - these guys make great coconut yoghurt, check independent groceries and health food stores.

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INGREDIENTS:
(4 per person)
  • 1 cup gluten-free plain flour
  • 2 tsp gluten-free cornflour
  • 2 tsp baking powder
  • 1/2 cup fine raw sugar (like coconut palm sugar)
  • 1 cup buckwheat flour
  • 1/3 cup mashed banana
  • 3 tbs coconut oil (melted)
  • 2 cups coconut milk (feel free to use 1/2 cup less if you want fatter, higher pancakes)
  • 1/2 cup coconut yoghurt (like Co Yo)
  • coconut oil, extra for the pan (or dairy-free butter, olive oil etc)
  • Caramelised Banana's
  • 2 medium firm bananas (sliced diagonally)
  • 2 tbs fine raw sugar
  • 4 tbs coconut oil
  • coconut yoghurt or coconut icecream, extra (for serving)
INSTRUCTIONS:
  1. Mix the gluten-free flour, baking powder, cornflour, buckwheat flour and raw sugar together in a bowl.
  2. Whisk the mashed banana, melted coconut oil, coconut yoghurt and coconut milk together until smooth.
  3. Mix the wet ingredients into the dry until a thick batter has formed.
  4. Heat a saucepan over medium heat with a few tablespoons of coconut butter (enough for a very shallow fry, you want the pancakes to fry and not stick to the bottom), until melted and hot.
  5. ladle in 2 heaped dessert spoons of the pancake batter, for each pancake.
  6. Cook pancakes until many bubbles appear then flip over and cook for about 30 seconds. Add a teaspoon of coconut oil if pan is too dry, then flip pancake back one more time so the original side re-frys for about 20 seconds. *this will make the pancake nice and crispy. Let these pancakes air-dry separately on plates, otherwise stacking may cause them to go very soggy.
Caramelised bananas
  1. Heat a non-stick saucepan on a very low heat and melt the 4 tbs coconut oil and 2 tbs raw sugar (mixture will go quite sticky). Toss in the bananas and allow to cook for a few minutes (stirring to prevent burning) Buck Wheat Pancakes
NOTES:

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