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.