Description
Deliciously fluffy buckwheat banana pancakes that are nutritious and easy to make.
Ingredients
Scale
- 1 cup buckwheat flour
- 2 ripe bananas, mashed
- 1 cup almond milk (or any milk of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon maple syrup (optional)
- Almond butter (for topping)
- Fresh berries (for topping)
Instructions
- Mix the dry ingredients: In a mixing bowl, combine the buckwheat flour, baking powder, and salt. Whisk them together until well blended.
- Combine the wet ingredients: In another bowl, mash the ripe bananas until smooth. Add the almond milk and maple syrup, and whisk until fully combined.
- Create the batter: Pour the wet ingredients into the dry mixture, and stir gently until just combined.
- Heat the skillet: Preheat your non-stick skillet over medium heat and lightly grease it.
- Cook the pancakes: Pour a ladleful of batter onto the skillet, and cook until golden brown, about 2-3 minutes on each side.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm: Stack the pancakes and top with almond butter and fresh berries.
Notes
Pancakes can be made ahead and stored. They reheat beautifully in the toaster.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg