These banana pancakes filled my house with the smell of freshly baked banana bread. Using buckwheat flour and hazelnut meal makes these pancakes completely gluten free, and the addition of yoghurt makes them extra fluffly.
2 tbsp Greek Yoghurt
2 tbsp Milk (Almond, rice or plain)
1 small Banana, mashed
¼ cup Buckwheat flour
¼ cup Hazelnut or Almond meal
1 tsp Baking Powder
1 tsp Vanilla Extract
½ tsp Cinnamon
- In a mixing bowl, whisk together eggs, yoghurt, milk and mashed banana
- Slowly add flour, nut meal, baking powder, vanilla and cinnamon.
- Whisk to combine
- Evenly spoon mixture into heated and oiled pan, I made 8 small pancakes
- Serve with additional yoghurt, fruits and maple syrup