A delicious recipe inspired by buckwheat pancakes by Jamie Oliver
Course Breakfast
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2people
Author Roberta
Equipment
Food Processor
Bowl
Spatula
Pan
Ingredients
100grBuckwheat flour
37.5grAlmond flour or ground almonds
1 teaspoonBaking powder
a pinchSalt
halfRipe banana
150grPlant milk
1 teaspoonVanilla extract
Berriesfresh or frozen
Instructions
Making these gluten free pancakes is easier than you think: you'll just need a blender, a bowl and a pan!
Put buckwheat flour and almonds (or almond flour) into a food processor and blend until you get a nice and thin powder. Add a pinch of salt and baking powder. Put them into a bowl.
Using the same food processor, blend banana, milk and vanilla. Jamie uses almond milk, but you can also use coconut milk, hazelnut milk, soy milk...
Add the wet ingredients the flours and stir until you get a thick, creamy batter.
Heat a pan with a drizzle of oil and, when hot, pour two/three tablespoons of batter.
Place some berries on top, then cook the other side until golden brown.
Serve your gluten free pancakes with agave or maple syrup, also yogurt and honey if not vegan.