Buckwheat & Banana Pancakes
Easy to make Buckwheat & Banana Pancakes recipe made with buckwheat flour, banana and plant based milk. This pancakes recipe is gluten free, sugar free, egg free and suitable for vegan diets. Serve with extra bananas, fresh blueberries or your favourite pancake topping.
Equipment
- frying pan pancake pan, griddle, large frying pan or large saucepan
Ingredients
- 1/2 cup buckwheat flour
- 1 small banana about 1/4 cup
- 1/4 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 cup plat based milk or little more if the batter is too thick (plant milk such as almond, soya, coconut, hazelnut etc.
Instructions
- In a medium bowl, mix together the dry ingredients: buckwheat flour, baking powder, cinnamon and salt.
- In another bowl, mash the banana with a fork.
- Add plant based milk and vanilla extract and mix together with the mashed banana.
- Pour the banana mix ingredients into the flour mixture and stir until just combined.
- Leave the pancake batter rest for about 5 minutes and adjust the thickness with extra milk if needed (if it's too thick)
- Fry your pancakes on a lightly oiled frying pan on medium heat for about 2-3 minutes on each side, until the pancakes are golden brown.
- Serve whilst hot topped with extra bananas, blueberries and drizzled with maple syrup.
Notes
The nutritional value is calculated for 1 pancake (based on 8 pancakes made from this recipe)
Nutrition
Calories: 44kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 61mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 66IUVitamin C: 2mgCalcium: 54mgIron: 0.5mg
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