In this post, you will learn how to make Buckwheat Banana Pancakes and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Buckwheat Banana Pancakes.
- 5 tablespoons almond milk (or milk)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 medium banana, sliced
- ¼ cup buckwheat flour
- ½ teaspoon cinnamon
- ½ tablespoon flax seed
- ½ tablespoon maple syrup
- ½ tablespoon oil, optional
- 3 tablespoons plain yogurt (I used regular, not Greek, but Greek yogurt would probably work)
- ¼ cup rolled oats, ground into flour in a food processor or blender
- 1/8 teaspoon salt
- ½ teaspoon vanilla
- Preheat a large skillet over medium heat for 3-5 minutes while you make the batter.
- Whisk together the flours, flax seed, baking powder, baking soda and salt.
- Add the yogurt, milk, maple syrup, vanilla and oil, if using.
- Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.Grease with a few drops of oil and spread around the pan.
- Add batter, cup at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup, additional bananas, nuts, chocolate chips, etc.
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