Pancakes are the quintessential weekend breakfast but don’t let that stop you from enjoying them any day of the week, at breakfast, lunch or tea! Serve warm with yoghurt, maple syrup or honey and your favourite fruits for a delicious, cosy meal.
1 cup buckwheat flour
1 cup whole spelt flour
2 tsp baking powder
big pinch salt
2 Tbsp olive oil
1 cup milk
80 ml yoghurt
1 egg, beaten
2 large very ripe bananas, well mashed
butter or coconut oil, for the pan
fresh berries, fruit, yoghurt and maple syrup, to serve
Method (makes about 20 pancakes)
- Sift together flours, baking powder and salt.
- Combine oil, milk, yoghurt, egg and bananas in a food processor or large mixing bowl until smooth. Add the dry mixture and pulse or fold together, scraping down sides of the mixer or bowl, until just combined.
- Heat a large, heavy based saucepan over a medium heat. Grease with butter or oil and add 1/4 cups of batter to the pan (if you decant mix to a measuring jug with a lip it makes for easy pouring!), allowing ample space between each. Cook until small bubbles burst on the surface of the pancakes and the bottoms are golden brown, then flip and cook the other side for 2 minutes, or until golden.
- Keep pancakes warm in a very low oven, wipe clean pan and continue this process with the remaining batter.
- Serve warm with your choice of toppings.