Description
These nutrient-dense buckwheat banana pancakes are the perfect morning treat, blending the earthy, nutty flavor of buckwheat flour with the natural sweetness of ripe bananas. Free from refined additives and easy to customize, these pancakes are light, fluffy, and designed to keep you energized until lunch. They provide a high-fiber, mineral-rich start to your day that the whole family will love.
Ingredients
2 medium ripe bananas
1 cup milk (dairy or almond)
1 large egg
2 tbsp coconut or avocado oil
1 tsp vanilla extract
1.25 cups buckwheat flour
1 tbsp sugar
2 tsp baking powder
0.5 tsp cinnamon
0.25 tsp salt
Instructions
Mash the ripe bananas thoroughly in a large mixing bowl until no large chunks remain.
Whisk the egg, milk, oil, and vanilla extract into the banana puree until fully combined.
In a separate bowl, whisk together the buckwheat flour, baking powder, cinnamon, and salt.
Gradually fold the dry mixture into the wet ingredients until just combined without overmixing.
Heat a greased non-stick skillet over medium heat.
Pour approximately 1/4 cup of batter per pancake onto the skillet.
Cook for about 3 minutes until bubbles form on the surface, then flip.
Cook for another 2 minutes until golden brown and cooked through.
Notes
Ensure bananas are heavily spotted for the best natural sweetness. For an egg-free version, substitute the egg with a flax egg (1 tbsp ground flaxseed meal mixed with 3 tbsp water). Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 10
- Cook Time: 15
- Category: High Fiber Recipes
- Method: Pan-frying
- Cuisine: Modern American
Nutrition
- Serving Size: 2 pancakes
- Calories: 285
- Sugar: 9g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 50mg