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Gluten Free Banana and Chocolate Buckwheat Pancakes

Makes 6-7 pancakes

Buckwheat pancakes are often found in French pancake eateries sometimes called galettes. They can be served with both sweet and savoury fillings such as this banana and chocolate option - f you are tired of lemon and sugar on your pancakes this is a great alternative. Click here for savoury buckwheat galettes ideas.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • SWEET BUCKWHEAT GALETTE PANCAKES
  • 25g butter
  • 300g FREEE Buckwheat Flour
  • 2 tsp FREEE Baking Powder
  • 2 tbsp icing sugar
  • 2 eggs
  • 300ml milk
  • BANANA AND CHOCOLATE HAZELNUT FILLING
  • 1 banana
  • 7 tsp chocolate hazelnut spread

Sweet Buckwheat Galette Pancakes

  1. Melt the butter and set aside.
  2. Sieve the flour, baking powder, and icing sugar into a large bowl or jug and stir to combine.
  3. Add the eggs and half the milk (150ml) and beat to a smooth paste.
  4. Stir in the remaining milk and melted butter to make a thin batter. Refrigerate the batter for up to 12 hours – otherwise, it’s ready to go.
  5. Lightly oil a frying pan so that the oil just covers the surface and the pan is nice and hot.
  6. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
  7. Cook the pancake for 2-3 minutes, loosening the edges until the base is golden.
  8. Turn it over and cook the other side for 1-2 minutes.
  9. Turn out the pancake onto a warm plate.
  10. Repeat until the batter is used.

Banana & Chocolate Hazelnut Pancake Filling

  1. Slice the banana into rounds the thickness of a £1 coin.
  2. Smear a teaspoon of chocolate hazelnut spread across the diameter of each pancake.
  3. Lay a few rounds of the sliced banana over the top.
  4. Roll up the pancakes and serve.

Equipment

Large frying pan and mixing bowl

Cooking time

30 minutes

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Ingredients

Change Quantities:
  • SWEET BUCKWHEAT GALETTE PANCAKES
  • 25g butter
  • 300g FREEE Buckwheat Flour
  • 2 tsp FREEE Baking Powder
  • 2 tbsp icing sugar
  • 2 eggs
  • 300ml milk
  • BANANA AND CHOCOLATE HAZELNUT FILLING
  • 1 banana
  • 7 tsp chocolate hazelnut spread

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