1 cup buckwheat flour (light or dark both work)
1 t baking powder – a little more for fluffier a little less for cakier
1 cup soy milk (plus extra 1/2 – 1 cup water or soymilk to thin as desired) – other plant based milk also fine, use more liquid for thinner pancakes and less for thicker.
2 mashed ripe bananas
2 T cocoa powder (or more – to taste)
1 t vanilla
2 t cinnamon
Mix dry ingredients.
Mix wet ingredients.
Mix dry into wet – alternatively it will work fine if you mash the banana and then just mix everything else in which is what I did as I was making it up as I went along! The next time I made these I just bunged everything in the blender (whole bananas included) and blitzed it which was very effective 🙂 Similar results could probably be achieved with a deep jug and a decent stab mix.
Should get a fairly thick batter which you can thin a bit if you like with water or soy milk – see note in ingredients list.
Heat non stick pan and spray with spray oil as needed.
Fry 2 small ladle-fulls at a time (ie put in pan and spread until about 15cm diameter) until bubbles form and top starts to firm up. Flip and fry briefly other side.
Makes 5 if doing on the thick side or 7-8 if on the thinner side or if your bananas are on the bigger side.
Serve with fruit (frozen blueberries are my top pick) and or rice malt or maple syrup, perhaps some cashew or coconut cream or just plain.
PS Thanks Sonny for the picture – kids ate ours before we photographed them!!!