Banana Buckwheat Pancakes are a healthy, delicious twist on traditional pancakes, combining the naturally sweet flavor of ripe bananas with the hearty, nutty taste of buckwheat flour. These pancakes are gluten-free, packed with nutrients, and perfect for a wholesome breakfast. The buckwheat adds a rich, earthy flavor while the bananas keep the pancakes moist and tender. Whether you top them with maple syrup, fresh fruit, or a dollop of yogurt, these pancakes are a great way to start your day with a nutritious and flavorful meal.
Ingredients:
- 1 cup buckwheat flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large ripe banana, mashed
- 1 large egg
- 1 cup milk (or dairy-free milk)
- 1 tsp vanilla extract
- 1 tbsp melted butter or oil (plus more for cooking)
Instructions:
- Mix the Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, sugar (if using), baking powder, baking soda, and salt.
- Prepare the Wet Ingredients: In a separate bowl, mash the ripe banana, then whisk in the egg, milk, vanilla extract, and melted butter or oil until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter—it’s okay if it’s slightly lumpy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until the pancakes are golden brown and cooked through.
- Serve: Serve the banana buckwheat pancakes warm, with your favorite toppings such as maple syrup, fresh fruit, or nut butter.
Enjoy these Banana Buckwheat Pancakes for a wholesome, flavorful breakfast that’s naturally gluten-free and full of goodness!
