Pancake di grano saraceno

Ingredienti

• 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

Preparazione

1. 1

   Mash 1 banana with 1 teaspoon lemon juice.

2. 2

   Thinly slice the other banana and toss with the rest of the lemon juice.

3. 3

   Sift the flour, baking powder, salt and cinnamon into a bowl and add the sugar and coconut.

4. 4

   Mix together the mashed banana, egg yolks, yoghurt and lemon zest and add to the dry ingredients.

5. 5

   Stir until just combined. In a separate bowl beat the egg whites till soft peaks form.

6. 6

   Carefully fold the egg whites into the batter until just combined, then fold in the banana slices.

7. 7

   Heat a large frying pan over a medium-high heat and brush with some of the melted butter.

8. 8

   For 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. 9

   Keep warm while you cook the rest and serve.

10. 10

    Adapted from Bill Granger