Vegan, Gluten Free
Makes about 8 pancakes.
Blend dry ingredients in a food processor or high speed blender first until it resembles fine bread crumbs then add the wet ingredients (almond milk, vanilla, mashed banana).
- 2 cups buckwheat flour
- 2 tsp vanilla essence
- 2 mashed bananas (ripe bananas work better)
- 2 cups unsweetened almond milk (or any other milk of choice)
- 2 tbsp hazelnut meal
- 1 tbsp cacao powder
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 2 tsp baking powder
1. Set a non-stick frying pan to medium heat and spray with olive oil or coconut oil.
Pour batter onto the pan, using about ¼ cup of batter for each pancake. Flip when the edges become cooked and bubbles appear on the surface.
2. Serve with favourite toppings! I used: crushed hazelnuts, banana, figs & drizzled it with a simply cacao sauce!
If you choose to re-create any of my recipes be sure to tag me on Instagram #veganwithbambi so I can see! 🙂