Overnight Buckwheat Banana Pikelets
These buckwheat banana pikelets are super easy, all you need to do is stir a couple of ingredients together the night before, then in the morning they are ready to make. They are a favourite in my house and my kids would happily eat the whole batch at once if I let them.
Soaking the mixture overnight helps make them more digestible, nutrient rich, extra fluffy and flavoursome, but f you’re not that organised you can mix and make right away.
Top them with a drizzle of maple, some coconut yoghurt and chopped fresh fruit and serve for breakfast or a snack.
Overnight Buckwheat Banana Pikelets
Makes 16-20
Gluten free, dairy free, nut free
Ingredients:
1/2 cup buckwheat flour
1/4 cup water or coconut milk
1/4 cup kefir, kombucha or yoghurt
2 bananas, mashed
2 eggs
1 tablespoon honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda (bicarb)
Instructions:
The night before mix 1/2 cup buckwheat flour with 1/4 cup water and 1/4 cup kefir. Cover and leave at room temperature overnight.
The next morning the mixture will be nice and bubbly. Add remaining ingredients and mix well.
Heat a frypan to medium/low heat. Add cooking oil of choice and dollop tablespoons of mixture into the pan.
Cook for a minute or so until bubbly then flip over and cook for another minute or until golden.
Repeat for the remaining mixture. These cook quite quickly so you may need to adjust cooking time and heat to suit.
Serve as you please. They taste amazing drizzled with honey and lemon, fresh fruit, jam or coconut yoghurt.
Notes:
If you forget to soak the mixture overnight or you want to make them right away, use 1/2 cup of milk of choice in replace of the kefir and water.
