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buckwheat white 55 4 s

Buckwheat Pancakes

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Ingredients
  

  • 2 bananas
  • 2 teaspoons lemon juice
  • 125 g buckwheat flour
  • 50 g desiccated coconut blitzed for a few minutes until fine
  • 2 teaspoons baking powder
  • pinch of salt
  • half a teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 2 eggs separated
  • 125 ml full fat plain yoghurt
  • 1 teaspoon vanilla extract
  • grated zest of 1 lemon
  • melted butter for frying

Instructions
 

  • Mash 1 banana with 1 teaspoon lemon juice.
  • Thinly slice the other banana and toss with the rest of the lemon juice.
  • Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar and coconut.
  • Mix together the mashed banana, egg yolks, yoghurt and lemon zest and add to the dry ingredients.
  • Stir until just combined. In a separate bowl beat the egg whites till soft peaks form.
  • Carefully fold the egg whites into the batter until just combined, then fold in the banana slices.
  • Heat a large frying pan over a medium-high heat and brush with some of the melted butter.
  • For each pancake drop about a 1/4 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute.
  • Keep warm while you cook the rest and serve.
  • Adapted from Bill Granger