The first time I made these pancakes, my boyfriend said they were some of the best pancakes he’d ever eaten.
I don’t generally think of myself as a competitive person, but in his compliment I heard a challenge – some of the best pancakes? Instantly, I wanted to make The Best Pancakes Ever.
All it took was a little bit tweaking over a few weeks, and this morning we ate what he and I both deemed the best pancakes we’d ever tried.
They’re light, fluffy, sweet-but-not-too-sweet, and filling enough to set you up for the day. We ate them with peaches, a decadent ginger syrup (recipe to follow soon) and coconut yoghurt. So good we licked our plates clean.
Buckwheat Banana Pancakes
- 1.5 cups buckwheat flower
- 1 tbsp baking powder
- 1 tbsp unrefined sugar, eg evaporated cane sugar or coconut sugar
- 1 pinch salt
- 1.5 cups plant-based milk eg almond or coconut
- 1 large ripe banana
- 1 tbsp coconut oil, melted plus extra for cooking
In a large mixing bowl, mix dry ingredients well.
Blend banana, milk and coconut oil (or alternately, mash banana with a fork and mix all wet ingredients together).
Combine wet and dry ingredients and whisk well.
Heat a teaspoon of oil in a large non-stick frying pan (I use number 5 on an electric stove). When hot, spoon a ladle-full (eg. 1/4 cup) of batter onto the frying pan.
Cook until pancake surface is bubbled and the edges appear dry (two minutes or so). Carefully flip pancakes and cook until browned on the underside, around one more minute.
Serve with your favourite pancake accompaniments.