Banana Buckwheat Pancakes Recipe

Name: Banana Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup buckwheat flour; 1/4 cup oat flour; 1/2 tablespoon ground flax seed; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 3 tablespoons plain or soy yogurt; 5 tablespoons almond milk; 1/2 tablespoon maple syrup; 1/2 teaspoon vanilla; 1/2 teaspoon cinnamon; 1 piece medium banana, sliced; 1/2 tablespoon olive oil, optional

Servings: persons

1/4 cup buckwheat flour
1/4 cup oat flour
1/2 tablespoon ground flax seed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons plain or soy yogurt
5 tablespoons almond milk
1/2 tablespoon maple syrup
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 piece medium banana, sliced
1/2 tablespoon olive oil, optional

1
["Preheat a large skillet over medium heat for 2-3 minutes while you make the batter.
2
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.", "Nudge a few drops of oil around a large frying pan with a spatula to grease the pan. Let heat for a minute, then add batter, 1/4 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."]

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup buckwheat flour, 1/4 cup oat flour, 1/2 tablespoon ground flax seed, 1/2 teaspoon baking powder, and more.

Yes, Banana Buckwheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Buckwheat Pancakes

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