Buckwheat & Banana Pancakes

Tuesday 1 August 2017

It has been a long time between blog posts, which has so often happened in the past 7 years I have been blogging. I so much love sharing and then there comes a time that life calls us back to be 100% present with the day to day, especially when we have little ones to take care of.

For those of you following my instagram account you will know that I spent the last term working as a Waldorf/ Steiner Handcraft teacher, a most wonderful opportunity and experience. You may also know that I am expecting our third baby and so the timing was rather interesting….news of a baby and job all in the one week. So after a very busy term 2, I am delighted to now be at home resting with my little one growing inside with a much less rushed mama!

I’ve been indulging in my two loves……creating and cooking. Here are a few pictures of a little standing doll I recently made.

Standing dolls are one of my favourite additions to a play space – they make the most perfect story prop for both mama and child along with some play cloths and animals. 

Read more about creating play spaces for children in my blog post HERE.




Buckwheat & Banana Pancakes

While I was working, this super simple & delicious pancake recipe became a firm favourite at our breakfast table. Although I am a two eggs and sourdough kinda girl, my big girl has started to challenge this family staple. I am very keen on ensuring she starts her day with something a little more nutrient dense than toast so feel a comfortable balance with these pancakes!

The recipe is gluten free which is always great in my books, light and fluffy and are still lovely slightly cooled or later in the day. I always serve with some butter, raw sugar, lemon wedges and maple syrup as we all seem to like different combinations. A yummy afternoon tea snack with some butter and a little strawberry jam.

makes approx. 10 pancakes the size you see in the picture 🙂

From the pantry:

1 pastured/ organic egg

1 whole banana mashed

1/2 cup buckwheat flour

1/2 cup milk

1 teaspoon baking powder

squeeze of lemon juice (or you could use a dash of apple cider vinegar)

Let’s begin:

Mix all ingredients together and cook in a heavy bottomed frypan or pancake pan on medium heat. I like to use a mix of coconut oil and butter to cook the pancakes. Once the mixture looks nicely bubbled, flip them over and cook for a another few minutes.

Enjoy! I’d love to know if you try it.

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