These pancakes are fluffy and have a delicious nutty and almost caramel flavour from buckwheat flour. They are topped with sweet bananas caramelised in butter and maple syrup and scattered with crunchy sweet Dukkah. All refined sugar free and perfect for your next weekend brunch!
Repeat for remaining mixture. Makes approximately 8 pancakes. Keep warm while you make the caramelised bananas.
In a medium sized fry pan over medium heat melt 1 Tbsp of butter, reserve the remaining butter. Place the bananas in a single layer in the fry pan and fry until browning on the bottom, 3-5 min. Turn over.
Add remaining butter scattered around the pan, maple syrup and vanilla to the pan. Sprinkle over cinnamon and continue to cook until the syrup is bubbling and bananas are plump.
Remove from heat. Top pancakes with slices of banana, dollop of mascarpone or yoghurt, a drizzle of syrup and a scattering of Dukkah. Serve immediately.
This recipe for Sweet Dukkah makes far more than you need for this pancake recipe. Use the leftovers for sprinkling on poached fruit, with natural yoghurt and honey, on your morning porridge, sprinkled over ice cream or to add a little crunch to the top of your french toast.
I actually have started making my pancakes on the bottom of my sandwich press. I keep it open and use the bottom of it like a fry pan. You don’t need any butter and it makes the most perfect, evenly cooked pancakes I’ve ever had. Just be sure you don’t have one of those sandwich presses with ridges on it!