frying pan and large mixing bowl or jug

Gluten Free Buckwheat Pancakes
25g butter
150g FREEE Buckwheat Flour
2 tsp FREEE Baking Powder
2 tbsp icing sugar
2 eggs
300ml milk
oil, for frying

Banana and Chocolate Filling
1 banana
6-7 tsp chocolate hazelnut spread

Gluten Free Buckwheat Pancakes

1. Melt the butter.
2. Put the flour, baking powder and icing sugar into a large bowl or jug and stir to combine.
3. Break the eggs into the bowl add half the milk (150ml) and beat to a smooth paste.
4. Stir in the remaining milk 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 melted butter into the batter.
7. Spoon or pour some batter into the hot pan, rolling it out to the edges.
8. Cook the pancake on a medium heat for 2-3 minutes, loosening the edges, until the base is golden.
9. Turn it over and cook the other side for 1-2 minutes.
10. Transfer the pancake to a plate.
11. Repeat until the batter is used.

Banana and Chocolate Pancakes

1. Slice the banana thinly.
2. Smear a teaspoon of chocolate hazelnut spread across the diameter of each pancake.
3. Lay a few slices banana over the top.
4. Roll up the pancakes and serve.