Spelt is a nutritious ancient grain that is easier to digest than wheat. It’s rich in dietary fibre, manganese, magnesium, zinc, selenium and B vitamins. Avoid spelt if you are allergic to gluten.
- 1 cup buckwheat flour
- 1 cup rice flour (or brown rice flour)
- 2 teaspoons baking powder (gluten-free)
- ¾ cup raw cashews (preferably soaked for 4+ hours)
- 2 cups rice milk or gluten-free soy milk
- 2 small to medium bananas, peeled (one for decoration)
- Real maple syrup (and extra for serving)
- Rice bran oil or refined sunflower oil
Makes 8–10 pancakes
Preparation time: 5 minutes
Cooking time: 15 minutes
- Place the buckwheat and rice flours and baking powder into a food processor and briefly mix.
- Then add the soaked raw cashews, milk, 1 chopped banana, and 1 tablespoon of maple syrup, and blend until smooth.
- Finely slice the other banana. Oil a small frying pan and heat to a medium–high heat. Using a measuring cup (¼ cup is ideal), pour in a thin layer of batter. Then, while the batter is still runny, decorate the pancake with banana slices. Cook lightly on each side, turning when the mixture begins to bubble on top or brown underneath. Repeat the process for each pancake.
- Top each pancake with real maple syrup and Banana Nice Cream (Visit the Verve website for the recipe), or eczema-friendly fruit to suit your program.