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Buckwheat banana pancakes

Label gluten_free
15 min
easy
cheap

Preparation

1

Mash the bananas and eggs in a food processor.

2

Add coconut milk and honey and stir until smooth.

3

Finally add the buckwheat flour. When you do this in phases, you can decide for yourself how thick the batter will be and with it your pancakes.

4

Heat 1 tbsp coconut oil in a frying pan.

5

With a soup spoon, spoon 3 small heaps into the pan. If the top of the pancakes gets holes and the batter gets a little drier, you can turn the pancakes with a spatula.

6

 

Do the same with the remaining batter. Keep the pancakes warm under a piece of aluminum foil and then serve!

Ingredients

6
People
  • 3 ripe bananas
  • 3 eggs
  • 125 ml coconut milk
  • 1 tablespoon honey
  • 200 g buckwheat flour
  • 4 tablespoon coconut oil

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