A quick pancake using only 4 ingredients that’s highly nutritious and gluten-free – winner!
Team it with berries (antioxidants), greek or coconut yoghurt (extra protein and healthy fats), coconut flakes (healthy fats and fibre), and nuts/seeds (fibre, minerals).
Tip – cook extra for a healthy addition to the kids’ school lunch or for a work snack that will help balance your blood sugars and give you energy.
Buckwheat is my favourite gluten free flour for so many reasons. Despite it’s confusing name, it’s not related to wheat but is in fact a seed, called a groat. It’s naturally gluten-free and is safe for coeliacs and those who are gluten-intolerant.
Here’s a few reasons why I love using buckwheat flour:
Protein – high in protein (around 15% – 22% depending on the crop) so it’s a great addition to a vegetarian diet
Gluten free – it’s quite a dense, nutty flour and can be interchanged in most recipes instead of wheat flour
High nutrient content – loaded with potassium, phosphorus and magnesium as well as B vitamins, especially folate (which is so much better to ingest in its natural form instead of a supplement). It also contains traces of essential minerals like zinc, copper, manganese and selenium
Pre-biotic – buckwheat provides resistant starch (which means it reaches the lower intestine virtually intact) making it a great source of gut bacteria food, keeping your digestive system working efficiently
Economical – we picked up 1kg from the markets for $6.50 and it was organic
Here’s what you need:
- 2 ripe bananas
- 3 free range eggs, whisked
- 1/3 cup buckwheat flour
- 1/2 teaspoon Baking Powder
Here’s what you do:
In a bowl, mash the bananas with a fork until mushy.
In another bowl, whisk the eggs.
Add the whisked eggs, buckwheat flour and baking powder to the mashed banana and combine.
Heat a little coconut oil or butter in a heavy based pan or non-stick pan. Spoon the pancake mixture (a good tablespoon) into the pan and cook until bubbles form. Flip and cook the other side until brown.