Banana/ Hemp Seeds / Buckwheat Flour Pancake
One Saturday, as I was walking down the street of our local organic
vegetable and fruit market, I spoke to local farmers, saw lots of amazing
produce and took in the incredible feel of the place. As I stood there
soaking in the glorious sunshine, tuning into all of the smells, spices,
colours and flavours surrounding me, I had the perfect idea for pancakes!
As ever, when an idea hits, I felt I was like a radio station with strong
signal, receiving all of the waves around me.
So let’s make these pancakes!
They are gluten, dairy, sugar and nut free… And of course always
150g Buckwheat Flour
80g Hemp Peeled Seeds
2 tbsp Baking Powder
2 tbsp Cinnamon
3 tbsp Agave Syrup
250ml Almond or Soya or Hazelnut Milk, just what would you like it
2 large bananas
1 tbsp Olive Oil (Pomes)
First crush bananas in ball of paste and add the flour, hemp seeds and
Now whisk the paste together adding milk, baking powder, olive oil and
agave syrup. Keep whisking until you have a nice smooth consistency.
Before cooking you’ll need to set your hob to a medium/high heat and get
your pan (best for pancakes) warmed up. Put a touch of coconut oil or
olive oil in your pan and ladle in an even spread of the mixture.
Depending on the thickness cooking on each side for around 3 – 5
This recipe is for 6 – 10 portions, suit your own taste fantasy by adding
whatever like to the top. My personal recommendation would be: Orange
zest, pomegranate seeds, adding more agave syrup, enjoying with grape
coulie or clementine compote. The possibilities are endless!