sweetened with mashed banana and cinnamon, as well as grated courgette. Pancakes are often a popular option for most children and can be eaten at breakfast, lunch or for a healthy snack, as well as for fussy eaters. The buckwheat flour is gluten free but you can also use white flour or a mix of white and wholemeal flour too. It can be made dairy free if you use a dairy free milk.
150 g buckwheat flour
2 tsp baking powder
1 tsp ground cinnamon
2 eggs, beaten
200 ml of any milk
100 g or 1 small courgette, finely grated (peel first if you wish)*
2 ripe bananas, mashed
2 tbsp honey or liquid sweetener (or less, if you wish)
1. Place the flour, baking powder and ground cinnamon in a mixing bowl and whisk until well combined.
2. Pour in the eggs and half of the milk and whisk, then gradually add the rest of the milk, whisking all the time until you have a smooth batter.
3. Stir in the grated courgette, bananas and sweetener.
4. Heat a little oil in a non-stick frying pan over a low heat.
5. Drop spoonfuls of the batter onto the pan and cook for 2-3 minutes before turning over with a spatula to cook the other side.
* If you leave some peel on the courgette the muffins will have green specks and more fibre.
These can be cooked in bulk ahead and stored in the fridge. They also freeze well and can be defrosted in the toaster.
Add various toppings such as different fruit including banana, berries, and apples to make the pancakes more fun family food.
Recipe is courtesy of Sneaky Veg and I adapted it slightly by increasing the amount of banana and decreasing the amount of courgette.