Buckwheat Pancakes

📝 Ingredients

• 2 bananas
• 2 teaspoons lemon juice
• 125 g buckwheat flour
• 50 g desiccated coconut (blitzed for a few minutes until fine)
• 2 teaspoons baking powder
• pinch of salt
• half a teaspoon cinnamon
• 1 tablespoon brown sugar
• 2 eggs (separated)
• 125 ml full fat plain yoghurt
• 1 teaspoon vanilla extract
• grated zest of 1 lemon
• melted butter for frying

👨‍🍳 Instructions

1. 1Mash 1 banana with 1 teaspoon lemon juice.
2. 2Thinly slice the other banana and toss with the rest of the lemon juice.
3. 3Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar and coconut.
4. 4Mix together the mashed banana, egg yolks, yoghurt and lemon zest and add to the dry ingredients.
5. 5Stir until just combined. In a separate bowl beat the egg whites till soft peaks form.
6. 6Carefully fold the egg whites into the batter until just combined, then fold in the banana slices.
7. 7Heat a large frying pan over a medium-high heat and brush with some of the melted butter.
8. 8For each pancake drop about a 1/4 cupful of the batter into the pan and bake for 2 minutes until bubbles appear on the surface, then flip the hotcake and cook for another 1 minute.
9. 9Keep warm while you cook the rest and serve.
10. 10Adapted from Bill Granger