Ingredients for 10-15 pancakes

Half a banana

100 gr Mulino Marello buckwheat flour

Approximately 150 ml almond or rice drink

Half a teaspoon of natural yeast based on bicarbonate and cream of tartar

Procedure

Prepare a batter by mixing together the buckwheat flour, yeast, mashed banana and vegetable drink. Pour the batter onto a pancake pan or a simple small diameter non-stick pan. Cook for three minutes on each side until the pancakes have browned.

A simple trend, or the real discovery of a different and delicious way of having breakfast? The fact is that pancakes have now become a regular breakfast in many Italian homes.

These are simple sweet and soft pancakes to be prepared on the spot, typical of American breakfasts.

The traditional recipe wants them made with refined wheat flour, milk, eggs, butter, yeast and served with maple syrup or peanut butter and fruit. A delicious recipe for sure, but let's say certainly not healthy.

To actually make pancakes an alternative to our usual breakfast, we need to modify the ingredients.

With just gluten-free flour, a vegetable drink and a pinch of natural yeast we can easily create a perfect base for gluten-free and vegan pancakes.

Curiosity

For this recipe I used the buckwheat flour, rich in nutrition, fiber and with a low glycemic index, therefore ideal for the first meal of the day. I chose to add to the mixture banana to give natural sweetness to the pancakes, thus avoiding the use of sugar or other sweeteners. An almond or rice drink, the latter naturally sweeter, a pinch of natural yeast and breakfast is ready. The batter is simply poured onto a small non-stick pan or onto the typical pancake pan which, if desired, can be easily purchased for a small cost.

The pacakes can be served with maple syrup to align with the American recipe, or in a more Italian version, with fruit compote or almond or hazelnut cream. We can add almonds or walnuts, banana or apple slices, cinnamon, cocoa or melted chocolate.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com