These pancakes make the most incredible easter breakfast! They are super delicious and bring all of the flavours of a hot cross bun but leave you feeling energised and glowing instead of bloated and heavy. I have used a combination of buckwheat flour and ground almonds which makes them gluten free. The banana, not only adds nutrients and fibre but helps to sweeten the pancakes a little and help them to bind together. This recipe is vegan, dairy and gluten free.
Enjoy these yummy pancakes with some grass-fed butter or, my favourite, a drizzle of maple syrup.
INGREDIENTS
1 cup buckwheat flour
1/2 cup ground almonds
1/2 tsp baking powder
Pinch of good-quality sea salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 small very ripe banana
1 cup (250 ml) oat Milk
1/2 tsp vanilla extract
Squeeze of fresh Lemon
1 tbsp extra-virgin cold-pressed coconut oil (melted)
1/2 Cup sultanas or raisins
*If you don't have a measuring cup then a small coffee cup (around 250 ml) will work too.
DIRECTIONS
Check out the video below to see how to make these pancakes.
