Buckwheat pancakes with caramelised bananas

Eating gluten-free? These are the pancakes for you. Quick, easy and topped with syrupy caramelised bananas, they make a beautiful brunch idea or delicious after-dinner treat.

  • 20 mins cooking
  • Serves 4
  • Print


Buckwheat pancakes with caramelised bananas
  • 1/2 cup (65g) gluten-free self-raising flour
  • 1/2 cup (75g) buckwheat flour
  • 1 tablespoon caster sugar
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 3/4 cup (180ml) milk
  • 20 gram butter
  • 1/4 cup (55g) firmly packed brown sugar
  • 4 medium bananas (800g), sliced thickly
  • 1/3 cup (80ml) hot water


Buckwheat pancakes with caramelised bananas
  • 1
    Sift flours, caster sugar and cinnamon into medium bowl. Whisk in egg and milk until batter is smooth.
  • 2
    Melt butter in large frying pan. Add brown sugar; cook, stirring, until dissolved. Add banana and half the water; cook, uncovered, stirring occasionally, about 2 minutes or until banana is caramelised.
  • 3
    Pour 2 level tablespoons of batter into heated oiled medium frying pan; cook until browned both sides. Remove from pan; cover. Repeat to make a total of eight pancakes.
  • 4
    Divide pancakes between serving plates; top with banana. Add the remaining water to caramel in frying pan; stir to combine, pour over pancakes.

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