Gluten Free Buckwheat Banana Nut Coconut Pancakes

By anonsouthernbell

Ingredients

• 1/2 C buckwheat flour (I ground my own in my handy VitaMix)
• 1/8 C almond flour
• 1/8 C brown rice flour
• 1/4 C quinoa flour (I ground my own from quinoa flakes)
• 1 TB palm sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp cinnamon
• 1 ripe banana, mashed
• 1 cup milk (I used almond milk)
• 1 egg
• 1 tsp vanilla extract
• 1/4 C oil (I used melted coconut oil)
• shredded coconut and walnut pieces, optional

Preparation

Step 1

1. Combine all dry ingredients in a medium mixing bowl.
2. In a separate bowl combine all the wet ingredient.
3. Pour the wet ingredients into the dry and mix until just combined, do not overmix. Let the batter sit for 5-10 minutes (or longer) to thicken and combine. Meanwhile heat a non-stick skillet over medium-low heat.
4. Pour 1/4 C batter into the skillet. If desired, sprinkle the batter with coconut and walnuts. Once you see bubbles coming up through the middle of pancake, carefully flip over. Cook until that side is browned. Serve with hot syrup and be comforted!

Note: If you do not need gluten free pancakes you can substitute the 1 cup GF flour with 1 cup whole wheat flour.