BANANA FLOUR PANCAKES https://thesourcebulkfoods.com.au/wp-content/uploads/2017/09/TSBF-bananaflourpancakesimage-1.jpg Breakfast 1 cup Banana Flour 1/2 cup buckwheat flour 1 tsp gluten-free baking powder 4 large eggs 2 x 20ml tbsp rice malt syrup 1 tsp pure vanilla extract 1/2 cup unsweetened almond milk Coconut oil, for frying   Topping ideas: Berries Natural yoghurt Coconut ice -cream Cacao nibs Nut butter Tahini caramel sauce (tahini + rice malt syrup) Raw chocolate sauce (coconut oil + cacao powder + rice malt syrup) Mix the banana flour, buckwheat flour and baking powder together in a large bowl. Make a well in the centre and crack in the eggs. Lightly whisk the eggs with a spoon and then add the rice malt syrup and vanilla extract. Beat ever ything together until well combined and then add the almond milk to thin out the mixture slightly. Heat some coconut oil in a frypan over a medium heat. Pour some batter into the pan and fr y on both sides until golden. The pancakes should be ready to flip when small bubbles start to appear on the sur face of the pancake. Keep them small-ish to make them easier to flip. Serve with your desired toppings. Any leftover pancakes will keep in the fridge for the next day.   Recipe by Lilian Dikmans @lilandikmans PT30M
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BANANA FLOUR PANCAKES

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BANANA FLOUR PANCAKES

Banana flour is a great gluten-friendly and grain-free substitute for wheat flour with a range of health benefits. Banana flour has a wonderful earthy flavour and makes delicious pancakes!

INGREDIENTS

1 cup Banana Flour

1/2 cup buckwheat flour

1 tsp gluten-free baking powder

4 large eggs

2 x 20ml tbsp rice malt syrup

1 tsp pure vanilla extract

1/2 cup unsweetened almond milk

Coconut oil, for frying

 

Topping ideas:

Berries

Natural yoghurt

Coconut ice -cream

Cacao nibs

Nut butter

Tahini caramel sauce (tahini + rice malt syrup)

Raw chocolate sauce (coconut oil + cacao powder + rice malt syrup)

TIME

30 Minutes

SERVES

12

DIFFICULTY
METHOD

Mix the banana flour, buckwheat flour and baking powder together in a large bowl. Make a well in the centre and crack in the eggs. Lightly whisk the eggs with a spoon and then add the rice malt syrup and vanilla extract. Beat ever ything together until well combined and then add the almond milk to thin out the mixture slightly.

1

Heat some coconut oil in a frypan over a medium heat. Pour some batter into the pan and fr y on both sides until golden. The pancakes should be ready to flip when small bubbles start to appear on the sur face of the pancake. Keep them small-ish to make them easier to flip.

2

Serve with your desired toppings. Any leftover pancakes will keep in the fridge for the next day.

 

Recipe by Lilian Dikmans @lilandikmans

3

Breakfast

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