Ingredients: (use organic and free-range where possible)
-2 ripe bananas
-1 tsp vanilla extract
-1/2 cup milk (I used almond)
-3/4 cup buckwheat flour
-1/2 tsp baking powder
-1/2 tsp baking soda
-Butter or coconut oil for frying
Place all ingredients into a blender and blend until smooth.
Heat a griddle over medium heat: Melt a little butter or coconut oil in the pan to prevent sticking.
Drop the batter on hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose.
Flip the pancakes: I’ve found it best to do this very gently and fairly slowly.
Cook for another minute or so: Until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
Serve warm: These pancakes are best when eaten fresh off the griddle and still warm. Serve with a big dollop of greek yoghurt and your children’s favourite fruit.
This meal provides your little human with a macronutrient balance meal (protein, fat & complex carbohydrates). It is also a nutritional powerhouse of vitamins & minerals.
Nutrition By Gina Rose
Guest blogger Gina Rose is a nutritionist based in Brisbane & a mother of 2.