These pancakes are so easy to make, so forgiving, loaded with fiber, nutty and gluten free. They are my favorite and here’s how you make them.
Ingredients:
1 cup buckwheat flour
2 large eggs
1 tbsp molasses/ optional
2 tbsp vegetable oil or butter
2 tsp vanilla extract
2 tbsp sugar
1 tbsp baking powder
1 cup buttermilk
Extra butter to cook the pancakes
2 bananas
1 tbsp butter
2 tbsp sugar
2 tbsp heavy cream
1 tbsp bourbon
To serve:
Ready made Dulce de leche
Powdered sugar
Preparation:
I love this recipe because you can’t mess it up. It’s gluten free so you’re always going to get a fluffy pancake as long as the batter isn’t super thick and the butter helps add softness and flavor. Just mix the wet ingredients together and add the buckwheat and baking powder towards the ends. Let me know if you have any questions or need substitutions.
If you’re on a strict diet you can remove the oil and molasses from the batter and use sugar substitute instead. But don’t skimp on the butter in the pan for a great flavor.
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