Buckwheat Banana Pancakes

buckwheat banana pancakes

Whether you are craving breakfast for dinner or want to start your Sunday morning off with a plate of deliciousness…these pancakes are the way to go!

These pancakes are made with sprouted buckwheat flour which is actually a pseudo-grain, it is made from the seeds of a plant related to rhubarb. Buckwheat is a great substitute for those who cannot have gluten! This pseudo-grain is rich is protein, fibre, B vitamins, potassium, phosphorus, calcium and iron- making it super nutrient dense!

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Buckwheat Banana Pancakes

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0.0 rating
  • V
  • VG
  • GF
  • DF
These buckwheat banana blender pancakes are such an easy recipe to whip up for the family on a Sunday morning or enjoy as breakfast for dinner.
  • Difficulty:Easy
  • Prep Time:4 mins
  • Cook Time:15 mins
  • Serves:3
  • Freezable:No

Nutrition per portion

  • Calories 265
  • Fat 6.7g
  • Protein 6g
  • Carbs 48.7g
  • Sugars 14.4g
  • Salt 282mg
  • Fibre 5.7g
Ingredients
  • 1 and a half large ripe bananas
  • 1 cup sprouted buckwheat flour (I recommend the brand Second Spring Foods)
  • 1 cup plant milk, I used coconut milk
  • 1 tablespoon oil, I used avocado
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 pinch sea salt
Method
  1. Place all ingredients into a high powered blender and blend until smooth
  2. Heat a non-stick pan on medium heat, melt some ghee on the pan or other type of oil
  3. Once your fat source is melted, pour your batter into the centre of the pan- make the pancake as big or small as you like
  4. Let cook until you see bubbles start to form on the surface of the uncooked side, then carefully flip over
  5. Cook for another 1-2 minutes
  6.  Plate and top with some warm berries, almond butter and maple syrup!

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