Banana Buckwheat Pancakes

Ingredients for 4 people:

  • 500 ml (2 cups) plain soy milk
  • 2 tsp fresh lemon juice
  • 250 g ( 1 cup) buckwheat flour
  • 250 g (1 cup) Chestnut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 Tbsp canola oil, plus more for pan
  • Maple syrup for serving
  • 2 bananas, thinly sliced

Mix soy milk with lemon juice and let stand 5 minutes. Combine flours, baking powder, salt and baking soda in medium bowl. Whisk eggs and add to soy milk mixture and finely whisk in oil.

Stir flour mixture into soy milk mixture. Fold in bananas.

Lightly oil a pan and heat over medium heat. Pour 3 Tbsp batter per pancake onto the pan and cook 2 minutes or until bater bubbles and pancakes begin to brown around edges. Flip and cook pancakes 2 minutes more.

Serve with maple syrup and left bananas if you still got some.

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