Gluten-free cake recipes that really work are a delight to the taste buds and the tummy. This recipe will let you enjoy pancakes that are fluffy, light and delicious.
Serves: 6
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ cup soy milk
- 1 tbsp maple syrup
- ⅓ cup mashed banana
- 1 tsp vanilla essence
- 1½ cups buckwheat flour
- 3 tsp baking powder
- ¼ tsp salt
- To Serve
- Maple syrup
- Fresh blueberries
Method
- In a large mixing bowl whisk together the soy milk, maple syrup, mashed banana and vanilla essence.
- Place the flour into a separate bowl and add the baking powder and salt. Add the wet mixture and mix well.
- Heat a non-stick pan on a low to medium heat. Pour ½ a cup of pancake mixture into the pan and turn with a spatula once bubbles form on the surface, then flip and cook for another min until golden brown.
- Place two to three of the pancakes on a plate and drizzle maple syrup over the top and add fresh blueberries.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
