1/2 cup buckwheat flour
1/2 cup gluten free self raising flour
2 tablespoons soft brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
3/4 cup milk
1/2 cup natural yoghurt (unsweetened)
1 teaspoon butter
1/3 cup pecans, toasted and roughly chopped
1/3 cup Salted Caramel Sauce (see recipe)
Whipped cream, to serve
These gluten free pancakes are delicious in texture and perfect with banana and salted caramel.
Pairs well with …..
Poached pear, apple or rhubarb
Hints and tips:
Buckwheat flour can be found in the health food section of most supermarkets.
In a medium size bowl, combine the flours, sugar, cinnamon and salt, stir with a whisk.
Make a well in the centre and add egg, milk and yoghurt and whisk until combined.
Heat a non stick fry pan to medium heat, melt a teaspoon of butter and place about ⅓ cup of batter (depending on your preferred size). Cook for 1 or 2 minutes until golden and flip. Once golden on the other side remove to a warmed serving plate.
Slice the bananas and place between the pancakes with a drizzle of salted caramel between each layer. Finish with banana on top, whipped cream, another drizzle of caramel, chopped nuts and a dusting of extra cinnamon.