Ingredients

The following ingredients have 4 Servings
  • 150 g buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 eggs (beaten)
  • 200 ml milk (I used almond)
  • 2 small courgettes (zucchini) (grated)
  • 1 ripe banana (mashed)
  • 1 tablespoons honey or maple syrup (optional (remember no honey for under-ones))
  • Oil for frying (I used coconut oil)

Instruction

  • 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.