Gluten free, dairy free, nut free.
Want an easy, delicious gluten-free kids recipe? Try my Buckwheat Banana Raspberry Pancakes…
This is my current favourite lunchbox recipe as its gluten-free and nut-free. This recipe is big enough to give me 24 pancakes so I’ve got yummy, healthy lunchbox fillings for the week – no sandwiches in sight.
They are also super yummy for breakfast. Serve warm and topped with yoghurt and a little honey. My whole family loves them.
Are your mornings a little busy? Last week, my ten-year old and I made a big batch on Sunday afternoon and this meant my lunchbox packing was easier all week.
I like making pancakes out of buckwheat. It’s very much like a wheat pancake – full and fluffy, but minus the gluten. Plus, buckwheat isn’t a grain but the seed of a plant related to rhubarb. It’s high in fibre and low in GI so it won’t spike your blood sugar levels.
Most importantly, buckwheat is richer in minerals than common grains like rice, corn and wheat. It is high in manganese, copper and magnesium. So these are not only super easy to make, they’re also adding important minerals back into the body.
Like this recipe? I’d love to hear how it turns out.
Love Jess. x
Buckwheat Banana Raspberry Pancakes
- 2 large bananas mashed
- 1 1/2 cups buckwheat flour
- 3 eggs beaten
- 1/2 teaspoon of baking powder
- 5 tablespoons of rice milk or cows milk
- 2 tablespoons of honey
- 1 cup loosely packed frozen or fresh raspberries
- 2 tablespoons of coconut oil for frying
- In a mixing bowl, mix mashed banana, buckwheat flour, eggs, baking powder, milk and honey.
- Lastly, add frozen or fresh raspberries and mix gently until combined.
- Place a large frying pan on low heat and gently melt 1-2 tablespoons of coconut oil over the bottom of the pan.
- Dollop spoonfuls of mixture onto the pan in small circles.
- Fry on low for about 4-5 minutes until little bubbles start to appear on the surface - this is usually a good indication it’s time to flip your pancake.
- Cook each side until golden brown.