Banana Pancakes with Maple Syrup
4 people
10 minutes + 1 hour resting time
Ingredients
2 teaspoons cinnamon powder
30 grams baking powder
40 grams gluten-free buckwheat flour
60 grams banana
18 grams honey
2 eggs
2 tablespoons whole milk
2 tablespoons sunflower oil
60 grams maple syrup
Instructions
Mix the baking powder, buckwheat flour, and cinnamon in a bowl.
Using a hand blender, purée 30 grams of banana with the honey and eggs until smooth.
Fold the flour mixture into the banana mixture using a spatula.
Stir in the milk until a smooth batter forms.
Cover the batter with plastic wrap and let it rest for 1 hour.
Slice the remaining banana for garnish.
Heat a little sunflower oil in a frying pan.
Spoon two portions of batter into the pan and flatten them slightly.
Cook the pancakes until golden brown on both sides.
Place them on a plate and cover with aluminum foil to keep warm.
Stack the pancakes, garnish with banana slices, and drizzle with maple syrup or serve it on the side.
Nutritional information
Per 100 grams | Per serving | |
Energy (kcal) | 109 | 181 |
Protein (g) | 2.7 | 4.4 |
Fat (g) | 1.5 | 2.5 |
Saturated fat (g) | 0.4 | 0.7 |
Carbohydrates (g) | 20.9 | 34.5 |
Sugars (g) | 16.3 | 26.9 |
Fiber (g) | 0.9 | 1.5 |
Salt (g) | 0.15 | 0.24 |