Today I wanted to share my recipe for these delicious and super healthy banana pancakes so you too can enjoy making them this weekend. Whether it’s an indulgent breakfast for one or you want to treat your nearest and dearest. Lazy weekend mornings have been a bit of a rare occasion for me with college being on alternate weekends for what seems like forever, so when I do get to be at home with the family I love making a lush breakfast for everyone.

While they taste like a real treat, these gluten-free banana pancakes also pack a punch in the health benefits department. The eggs provide high quality proteins – the building blocks of life, the bananas are high in potassium which is beneficial for blood pressure regulation and heart health, while studies have shown that the nutrients in Buckwheat may be beneficial in regulating blood sugar balance and lowering LDL cholesterol which has been linked to cardiovascular disease.

I really missed eating yoghurt until I discovered Coconut Collective dairy free yoghurt and I love serving these banana pancakes with lashings of coconut yoghurt, antioxidant rich blueberries and a drizzle of maple syrup. Sooooo goooood!!



Banana Pancakes

Serves 4

3 ripe bananas
6 organic eggs
100g buckwheat flour
1/2 tsp of cinnamon
Coconut Oil for frying
Coconut yoghurt or yoghurt of your choice, blueberries and maple syrup to serve – optional.

To make the batter, first add the buckwheat flour and cinnamon to a bowl, add the eggs and mix well. Peel the bananas and mash them with a fork. Add the mashed banana to the bowl and mixing it together.

Heat coconut oil in a dying pan on medium to high heat and pour 3-4 small portions of the batter in the pan at one time and fry the pancakes for about 2 minutes on each side.

Serve with coconut yoghurt (or yoghurt of your choice), blueberries and a splash of maple syrup.

Happy Weekend everyone!

Gluten Free Banana Pancakes