Buckwheat Banana Pancakes
Buckwheat banana pancakes are a sweet, fruity, and nutty gluten-free breakfast. A fresh alternative to regular pancakes, these breakfast treats can be topped with extra fruit and plenty of maple syrup for a tasty start to the day for you and your family.
Ingredients
- 1 1/2 cups buckwheat flour
- 2-3 bananas depending on size, reserving one for serving
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 1/4 cup milk
- 2 large eggs
- Maple syrup for serving
- 1 cup of fresh berries
- 4 tbsp unsalted butter
Instructions
- Melt two tablespoons of butter in a microwave-safe bowl and allow to cool slightly.
- In a large bowl, mash two medium bananas with a fork.
- Crack 2 large eggs into the bowl and mix well.
- Stir in 1 ¼ cup milk.
- Add 1 ½ cups buckwheat flour, two teaspoons baking powder, and 2 tablespoons granulated sugar and mix until fully incorporated.
- Wash the 1 cup of berries and slice the strawberries if using. Slice another banana.
- Heat your pan on medium heat.
- Add 2 tablespoons of butter and allow it to melt.
- Pour around ⅓ of a cup of batter into the pan.
- Allow the pancakes to cook for 2-3 minutes or until little bubbles begin to form and pop in the batter.
- Use a spatula to flip the pancake and cook it on the other side.
- Place 1-2 pancakes on a plate and top with banana, berries, and maple syrup.
- Enjoy!
Notes
Your pan should be preheated before you make the pancakes and make sure it is well-greased so that your pancakes properly release.
When you’re making your pancakes, you can also tell when to flip them by watching the little bubbles that form on the uncooked side. When they start to pop, you should flip the pancake and cook it for a few more minutes on the other side.
This dish requires really ripe bananas. If your bananas haven’t fully ripened, try placing them in a paper bag for a day or two to ripen. You can also use frozen bananas. Thaw them on the counter before you use them if you do.
You can reheat these by placing them in a warmed skillet or warmed oven. I like to freeze batches of pancakes when I make them for quick breakfasts. I like to wrap them well individually and then place them in freezer-safe bags.
Nutrition
Calories: 296kcalCarbohydrates: 56.34gProtein: 10.45gFat: 10.45gSaturated Fat: 8.14gFiber: 6.4gSugar: 18g
Tried this recipe?Let us know how it was!