Gluten free
Buckwheat banana pancakes
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
US
almond milk
5 Tbsps
baking soda
0.5 tsps
banana
1 medium
buckwheat flour
0.25 cup
ground cinnamon
0.5 tsps
flax seeds
0.5 Tbsps
maple syrup
0.5 Tbsps
oil
0.5 Tbsps
plain yogurt
3 Tbsps
oats
0.25 cup
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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