Panquecas veganas de trigo-sarraceno

Ingredientes

• 1 cup buckwheat flour
• 1 cup almond milk
• 1 mashed banana
• 1 tablespoon sweetener ((I used agave nectar))
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Modo de preparo

1. 1

   In a large bowl, add buckwheat flour, baking powder, cinnamon powder, and salt. Mix well and set aside.

2. 2

   In another bowl, add banana, and using a fork, mash well until you get a puree.

3. 3

   Pour almond milk, agave, and vanilla extract. Mix well.

4. 4

   Add the banana and almond milk mixture to the dry ingredients and mix well until everything is just combined. Don’t over-mix the batter. Some lumps are alright.

5. 5

   Place a frying pan on medium heat. Brush it with oil.

6. 6

   Scoop 1/3 cup of the batter and pour it on the frying pan.

7. 7

   Let it cook for about 2 minutes. Once you see small bubbles appear on the surface of the pancake, flip it using a spatula for cooking it on the other side for about 3 minutes.

8. 8

   Serve!