Banana-wheat pancakes

ingredients

1 cup cooked wheat 2 tbsp buckwheat flour to taste lukewarm water 1 pcs banana to taste dried buckwheat drink to taste cinnamon ground 2 tbsp plum jam 3 tbsp olive oil

progress

I had a little cooked wheat left.So I combined a few recipes from the internet and this is what came out… I think it might be suitable for diabetics and celiacs. A tasty breakfast, but also a dessert. 1. Add a little buckwheat flour to the cooked wheat and let it ferment at room temperature for a couple of hours. The dough should thin and sweeten a little. Then thicken with buckwheat flour and stir in the mashed banana. If the batter is too thick, thin it with lukewarm water. The ingredients are written as an estimate,approximately, I did not measure them, you need to achieve a dollop consistency. 2. Heat the olive oil in a pan, spoon in small dollops and fry slowly on both sides. 3. Place the finished dough on a paper kitchen towel to drain the excess fat, roll in dried cereal milk while still warm (in macrobiotics, this is a substitute for powdered sugar, both in appearance and taste it gives the impression that it really is powdered sugar), I had buckwheat at home, but you can also use soy, rice, etc., and sprinkle with ground cinnamon… or put a spoonful of sugar-free plum jam in the middle. Good healthy taste! 🙂