Banana Choc Chip Pancakes
Serves 4, Cook 15 Mins
- 1 cup buckwheat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1⁄2 cup almond meal
- 2 tbs 70% dark choc chips
- 2 large eggs, whisked
- 2 very ripe bananas, mashed (250g)
- 1 cup buttermilk
- 1 tbs maple syrup or honey
Sift buckwheat flour, baking powder and cinnamon into a bowl.
Stir through almond meal and half the choc chips.
Whisk together eggs, bananas,1 tbs melted coconut oil and buttermilk into a bowl and mix well to combine.
Stir the wet ingredients into the dry ingredients until you have a smooth batter.
Heat a non-stick frypan over a medium heat. Add 3 tbs batter per pancake and cook for 2 minutes each side or until bubbles appear on the surface and burst. Turn and cook the other side for 2 minutes or until golden.
Keep warm whilst you cook the remaining mixture.
Serve stacks of pancakes drizzled with maple syrup and topped with remaining choc chips.