Small, chubby gluten-free banana pancakes. A must-have on my breakfast table. Served here with yogurt, pear, toasted sunflower seeds and a rhubarb compote.
Gluten-free banana pancakes with rhubarb compote
1 ripe banana, mashed
20 g buckwheat flour
1 tbsp poppyseeds
1/4 tsp cinnamon
Butter for frying
100 rhubarbs, cut in to slices of 5-7 mm
40 g sugar
1 tbsp water
1/4 vanilla pod
Mix all the ingredients together in a bowl. Fry the pancakes in a pan with butter until golden on each sides.
Bring the ingredients to a boil and let it simmer until a soft and tender consistency. Cool of and keep in the refrigerator until serving.
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