Banana Buckwheat Pancakes Recipe | Breakfast Care

Banana Buckwheat Pancakes are a deliciously light and naturally gluten free breakfast idea. This is a satisfying breakfast that the whole family will love.

  • 1/2 cup buckwheat flour
  • 2 ripe bananas , mashed
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 tablespoons oil
  • 2 tablespoons water
  • 2 teaspoons apple cider vinegar
  • A pinch of salt
  • Toppings: Whipped cream, chocolate chips, blueberry, maple syrup

  • In a large bowl, mash the bananas, then add in the ground buckwheat flour, milk, oil, water, cinnamon, vanilla, baking soda, and vinegar. Mix well together.
  • Stir well to create a uniform batter. It will be slightly thicker than traditional pancake batter.
  • Heat a pan and grease with oil.
  • Pour the scant 1/4-cup of batter into a greased pan over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness.
  • Allow the top to bubble and the edges of the pancake to dry.
  • Flip and cook through on the other side.
  • Transfer to the serving dish.
  • Top with whipped cream, chocolate chips, blueberry and maple syrup, and serve.
  • Enjoy!

Add your desired toppings.

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