pancake/waffle - Banana Buckwheat Pancakes

By tinathorn

Feast on these amazing banana buckwheat pancakes from The Wheatless Kitchen! Each nutty pancake has chunks of sweet banana and is topped with an irresistible blackberry compote. Buckwheat flour is a great gluten-free option plus it makes for dense pancakes so if you prefer lighter pancakes mix buckwheat flour with another flour of your choice.

Ingredients

• 1 1/2 cup buckwheat flour (certified gluten-free if necessary)
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 large banana, mashed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or milk of choice)

Details

Servings 1
Adapted from blog.myfitnesspal.com

Preparation

Step 1

Preheat a large skillet over medium-low heat.

In a large mixing bowl, whisk together all of the pancake ingredients until you have a smooth batter.

Grease the skillet with butter or coconut oil, and use a 1/4 cup measuring cup to scoop the batter onto the skillet. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for another 2 minutes. Continue with the rest of the batter.