Ingredients

120g

gluten free buckwheat flour

60g

gluten free oat flour

2 tsp

baking powder

2 tsp

ground cinnamon (plus extra for dusting)

medium bananas

large organic free-range egg

1 tsp

vanilla extract

250ml

gluten free oat milk

red apple, peeled, cored and diced

To grease the pan

flavourless coconut oil

To serve

vanilla coconut yoghurt and fresh blackberries

"If you love pancakes, you’ll flip over these easy, American- style fluffy pancakes. Stack them high and serve with fresh blackberries and a spoonful of coconut yoghurt. Enjoy occasionally for a special breakfast."

Charlotte’s notes

• Buckwheat flour adds a warm, nutty flavour to these pancakes.

• Make your own oat flour by whizzing oats to a powder in a high- speed blender.

• Leftover pancakes make great lunchbox fillers! Store in an airtight container in the fridge for up to two days or in the freezer for up to one month.

With many thanks to Charlotte for sharing her recipe.

Taken from The Fertility Kitchen: The Essential Guide to Supporting Your Fertility by Charlotte Grand (Quercus)

Method

Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine.
Place the bananas, egg, vanilla extract and oat milk in a blender and blend until smooth.
Make a well in the dry ingredients, pour in the banana mixture and whisk until smooth. Stir in the apple.
Heat a little of the oil in a frying pan over a medium heat. Cook heaped tablespoons of the batter for 2–3 minutes each side, or until golden (you can cook 3–4 pancakes at a time, just leave yourself enough space for flipping). Set aside and keep warm in a low oven. Repeat with the oil and remaining batter.
Stack the pancakes on serving plates and top with vanilla coconut yoghurt and fresh blackberries. Dust with cinnamon to serve.