Gluten Free Banana and Chocolate Buckwheat Pancakes

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.