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buckwheat banana and courgette pancakes

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.

Course Breakfast
Cuisine British
Keyword banana buckwheat pancakes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Mandy Mazliah

Ingredients

  • 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
Metric - US Customary

Instructions

  1. Place 150g buckwheat flour, 2 tsp baking powder and 1 tsp ground cinnamon in a mixing bowl and whisk until well combined.

  2. 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.

  3. Stir in 2 grated courgettes, 1 mashed banana and 1 tbsp honey or maple syrup if using.

  4. 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.
  5. Serve with fresh fruit, honey or maple syrup, yoghurt, jam - or however you like them. Enjoy!
  6. These keep pretty well overnight in the fridge if you're like me and struggle to find time to make breakfast in the morning.