Today is National Pancake Day. Yep, that’s right, we have a dedicated day to the sweet deliciousness that is the pancake. Also known as Shrove Tuesday, Pancake Day marks the last day before lent fasting begins for those of certain faiths, and so many countries have formed a tradition to mark the last day of ‘eating’ with one of the best culinary options available to man…..the pancake.
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I am such a fan of the pancake. We have pancakes at least once every week for breakfast. They are quick and easy to make, the kids love them, and provided they are made using good quality ingredients you can make them super healthy too. This recipe omits the traditional white flour and replaces it with a mix of buckwheat flour and oats to provide a higher fibre, lower gluten option, yet it still provides the right texture to make fluffy and light pancakes to rival the more traditional recipes.
The addition of banana slices gives this recipe a nice little tropical feel along with hit of potassium and fibre to start your day and provides a lovely touch of added natural sweetness which means you don’t have to coat them in sugary syrup to enjoy.
You can make these pancakes dairy free by using almond, oat or rice milk in place of dairy milk. It works well with any milk alternative, or you can use dairy milk if there are no intolerances in your household.
Because the pancakes have added sweetness from the banana I recommend serving them with a big dollop of natural yoghurt, a sprinkle of cinnamon and a sprinkle of nuts or seeds. If you want extra sweetness you could drizzle some good quality raw honey or pure maple syrup over the top.
So here is my Buckwheat Banana Pancake recipe.
Serves 4
Ingredients:
- 1 ½ cup of buckwheat flour
- 1 cup of oats
- 1 ½ cups of milk
- 2 eggs
- 1 large banana (thinly sliced)
- 2-3 tablespoons of butter or coconut oil (for cooking)
Method:
Mix all ingredients together in a large bowl until well combined.
Melt butter/oil over medium heat in a large frying pan.
Spoon in ½ cup of mixture to hot pan, quickly add 4-5 slices of banana to the top of the pancake whilst the batter is still runny.
Cook for two minutes (or until bubbles rise and pop in the batter) and then flip the pancake over and cook for another two minutes.
I like to use a really large frypan and cook three at a time to make the process quicker.
Stephanie Meades is a certified Health and Wellness Coach and founder of Life Wellness Co. www.lifewellnessco.com.
