Gluten free

Buckwheat banana pancakes

Name: Buckwheat banana pancakes
Total time: 30 min
Yield: 1 servings
Ingredients: 5 Tbsps almond milk; 0.5 tsps baking soda; 1 medium banana; 30 g buckwheat flour; 0.5 tsps ground cinnamon; 0.5 Tbsps flax seeds; 0.5 Tbsps maple syrup; 0.5 Tbsps oil; 3 Tbsps plain yogurt; 20.27 g oats; 0.12 tsps salt; 0.5 tsps vanilla

Buckwheat Banana Pancakes are a gluten-free breakfast option that can cover 21% of your daily requirements of vitamins and minerals. This recipe is perfect for those following a gluten-free diet and is best enjoyed in the morning or as a special holiday treat. You can try similar recipes like Banana Buckwheat Pancakes.

Ingredients

almond milk

5 Tbsps

baking soda

0.5 tsps

banana

1 medium

buckwheat flour

30 g

ground cinnamon

0.5 tsps

flax seeds

0.5 Tbsps

maple syrup

0.5 Tbsps

oil

0.5 Tbsps

plain yogurt

3 Tbsps

oats

20.27 g

salt

0.12 tsps

vanilla

0.5 tsps

Method

Preheat a large skillet over medium heat for 3-5 minutes while you make the batter.
Whisk together the flours, flax seed, baking powder, baking soda and salt.
Add the yogurt, milk, maple syrup, vanilla and oil, if using.
Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.Grease with a few drops of oil and spread around the pan.
Add batter, cup at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup, additional bananas, nuts, chocolate chips, etc.

Nutrition:

454 kcal

Carbs

74 g

Fat

14 g

Protein

11 g

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