Serve 4
Prep Time 10 min
Cook Time 30 min
Buckwheat pancakes are one of my favourite recipes I shared on my blog. I thought it was about time I shared a pancake version so here they are: buckwheat banana pancakes.
Ingredients
1 ripe banana (the riper the better)
1 cup buckwheat flour
1 tsp baking powder
1/2 tsp cinnamon
1 egg (or 1 tablespoon chia seeds)
1/2 cup milk (I use almond milk)
1/2 tsp vanilla extract Toppings
1/2 cup blueberries
2 tbsp maple syrup
1 tbsp chopped pecans
Method
Peel the banana and mash in a mixing bowl with a fork or masher.
Add the egg, milk and vanilla extract and whisk. (If used chia seeds as egg replacer, mix in chia seeds, milk and vanilla extract and rest for 5 minutes without whisking).
In another bowl, mix together the buckwheat flour, baking powder, cinnamon and a pinch of salt.
Gradually fold the wet ingredients in to the dry and whisk until smooth. Don't worry if there are some lumps, these are usually from the banana! Your mixture should be thick but pourable, if it seems too thick add a splash more milk as some buckwheat flours seem to absorb milk differently.
Heat a large nonstick frying pan or griddle over medium heat. I find pancakes cook best without oil, but if your pan tends to stick, add 1 tsp coconut oil.
Scoop roughly 1/4 cup of batter and pour in to the pan. Spread it out slightly with the back of the scoop/spoon. I always cook just one in the first round because the first round while the pan is heating up is never quite as good!
Cook for roughly 2 minutes until quite a lot of bubbles surface on the top and then carefully flip and cook for another 1-2 minutes.
Set aside and repeat, I usually do 3 at a time in the pan.
Serve topped with fruit, nuts and a drizzle of maple syrup – or whatever your favourite toppings are!
Nutrition Tips
Buckwheats are seeds that are rich in protein and fibre and other nutrients. A cup of cooked buckwheat contains about 155 calories, with 6g of protein, 1g of fat, 33g of carbohydrate, and 5g of fibre. Despite its name, buckwheat is not related to wheat and is thus gluten-free. It has a lovely nutty taste to it that works so well with banana!