These lovely little buckwheat banana pancakes with courgettes are packed full of goodness making them a perfect breakfast or snack for anyone. They’re free from refined sugar and work well for baby led weaning as they are easy for little fingers to grasp.
All three of my children absolutely devoured these leaving me feeling great that (for once) they’d started their day with not only a fruit and a vegetable in their breakfast but some lovely wholegrain goodness as well.
What is buckwheat?
Well, I say wholegrain, but in reality buckwheat isn’t a grain – it’s not even related to wheat. It’s actually a seed – sometimes it’s described as a pseudo-grain. It’s naturally gluten free. You can eat the buckwheat seeds but in this recipe I’ve used buckwheat flour, which works brilliantly to make pancakes. Several countries around the world use it to make pancakes, such as the French galettes, Russian blinis and the Ukrainian Hrechanyky! I used Rude Health* sprouted buckwheat flour to make these pancakes. Sprouted buckwheat flour uses buckwheat that has been soaked in water and allowed to sprout. This makes it more nourishing and full of goodness.
Did the kids like the banana buckwheat pancakes?
I was worried about the courgette and what kind of reaction this would lead to. We have a bad track record with “green bits” in food! I didn’t peel them so there were green flecks in the drop scones. To avoid this problem you can peel the skin off making the courgette pretty much hidden. I was pleasantly surprised on this occasion though, as all three kids gobbled these pancakes up and didn’t even notice – or if they did they didn’t comment on – the green bits.
How to make buckwheat banana pancakes with courgettes
Buckwheat banana pancakes with courgette
These lovely little buckwheat banana pancakes with courgette, are packed full of goodness making them a perfect breakfast or snack for anyone. They're free from refined sugar and work well for baby led weaning as they are easy for little fingers to grasp.
- 150 g buckwheat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 eggs beaten
- 200 ml milk I used almond
- 2 small courgettes (zucchini) grated
- 1 ripe banana mashed
- 1 tbsp honey or maple syrup optional (remember no honey for under-ones)
- Oil for frying I used coconut oil
Place 150g buckwheat flour, 2 tsp baking powder and 1 tsp ground cinnamon in a mixing bowl and whisk until well combined.
Pour in 2 eggs and half of the milk (100ml) and whisk, then gradually add the rest of the milk (a further 100ml), whisking all the time until you have a batter.
Stir in 2 grated courgettes, 1 mashed banana and 1 tbsp honey or maple syrup if using.
Heat a little oil in a non-stick frying pan over a low heat. Drop spoonfuls of the batter onto the pan and cook for 2-3 minutes before turning over with a spatula to cook the other side.
Serve with fresh fruit, honey or maple syrup, yoghurt, jam - or however you like them. Enjoy!
These keep pretty well overnight in the fridge if you're like me and struggle to find time to make breakfast in the morning.
Other vegetarian buckwheat recipes:
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Disclaimer: This is a collaborative post with Rude Health. To find out more about Rude Health, their products and recipe ideas visit rudehealth.com.