My (almost) 6 year old has the chicken pox. He has been coping pretty well during the day but bed time has been a bit more of a challenge for him. After trying many fantastic ideas that had been shared on my facebook page I resorted to just sitting and chatting with him to take his mind off the itchys for a bit before he fell asleep.
We talked about food and thought of lots of yummy things that we could make to eat. He asked if I would make him some banana bread but since our oven is broken that wasn’t going to be possible, so we settled on trialing some banana bread pancakes instead. He must have been looking forward to them because the first thing he did when he woke up was tell his 2 year old brother that we were having pancakes for breakfast. The pressure was on!
Thank my little spotty boy for the pressure because these Clean Eating Buckwheat Banana Bread Pancakes were ridiculously good! Most definitely the best pancakes I have ever eaten. The buckwheat flour is delicious, much finer than wholewheat flour and cooks perfectly. At least if the pox haven’t vacated our house by his birthday on Tuesday I can make up a batch of these for Birthday Breakfast and he will be one happy chappy.
Helpful Tip: I used Doves Farm Wholemeal Buckwheat Flour – I bought it from Waitrose.
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Clean Eating Buckwheat Banana Bread Pancakes
- Yield: 12 Pancakes
These Clean Eating Buckwheat Banana Bread Pancakes were ridiculously good! Most definitely the best pancakes I have ever eaten. The buckwheat flour is delicious, much finer than wholewheat flour and cooks perfectly.
- 200 grams Wholemeal Buckwheat Flour I use Doves Farm
- 1/2 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 2 Eggs
- 1 ripe Banana approx 100g mashed
- 300 ml Milk of Choice I used Organic Whole Milk
- Place the flour, baking powder and cinnamon into a mixing bowl and whisk to combine.
- Make a well in the center of the flour mixture and add the eggs and mashed banana.
- Whilst whisking from the middle out, slowly add the milk until everything is combined.
- Heat up a non stick frying pan until it is hot.
- Once hot turn the heat to low and add approximately 60ml (4 Tbsp) of pancake batter to the pan.
- Cook until small air holes appear in the mixture, then flip and cook on the other side until golden brown.
- Continue to cook the rest of the pancakes until the mixture is used up.
- Serve with sliced banana, chopped walnuts and maple syrup.