1 cup whole meal self raising flour
3/4 cup buckwheat flour
3/4 tsp baking powder
2 tsp corn flour
2 1/2 cups soy milk
Fork mix all ingredients in a large mixing bowl until smooth.
Heat oil in a fry pan.
Pour mixture into pan and cook until bubbles form. Gently flip and cook to lightly brown other side.
Repeat until all mixture has been used.
Serve with your favourite filling. We love apricot jam, lemon juice and Mae syrup, blueberries and maple syrup.
Enjoy and hope you have a lovely week xxx
These are lovely, moist in the middle, crispy on the top, with little sweet surprises from the chocolate and pear. We made these after breakfast then headed to the creek to eat them and enjoy some quality outside play. What a wonderful morning!
Preheat oven to 180 degrees Celsius (160 fan forced)
In a large bowl combine until well combined:
3 very ripe bananas mashed
2 tbsp chia seeds soaked in 1 generous cup soy milk for 10 minutes
3 tbsp dark agave nectar
1/3 cup dairy free choc chips
1/3 cup rice bran oil
Mix in 2 cups of wholemeal self raising flour.
Spray oil 12 cup muffin tin and divide mixture evenly between the holes.
Slice a pear thickly. Trim slices to fit on top of muffin mixture. Gently place pear slices on top of mixture. Sprinkle with raw sugar.
Bake for about 15 minutes or until muffins spring back when lightly pressed.
Note: to transport warm from the oven, I tie them into a cotton napkin or clean tea towel.