Buckwheat Banana Pancakes
User Reviews
5.0
6 reviews
Excellent
Buckwheat Banana Pancakes
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Fluffy and incredibly delicious buckwheat banana pancakes with only 6 ingredients required.
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Ingredients
- ⅓ cup mashed banana approx. 1 medium banana
- 1 cup non-dairy milk
- 2 teaspoons pure vanilla extract
- 120 grams buckwheat flour approx. 1 cup
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
Instructions
- Mash your banana in a medium mixing bowl, and then add the milk and vanilla. Mix well. Then add all the dry ingredients and stir until mixed, but don't worry if there are still a few lumps.
- Let your pancake batter rest for 2-3 minutes while you preheat your griddle or non-stick pan over medium heat.
- Ladle the batter to make pancakes that are approx. 3-4 inches in diameter and cook until there are bubbles on top and the edges appear golden brown. Then flip and continue cooking for another 2-3 minutes.
- Serve with sliced bananas, berries, maple syrup, and/or shredded coconut.
Equipments used:
Notes
- Leftovers keep in the fridge for 2-3 days, reheat in the toaster, on a griddle, or in a pan on the stovetop. Or freeze in airtight containers or ziptop bags once completely cooled to room temperature.
- Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.
- No need to overmix your pancake batter. If there are a few lumps, that’s perfectly fine. Just mix until combined and no floury bits remain.
- Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.
- Use medium heat to cook your pancakes. Although your pan should be hot, that doesn’t mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.
- Flip your pancakes ONCE. When the edges are golden brown and there are several bubbles on top. Flipping too often can cause them to deflate and result in a denser pancake texture.
Nutrition Information
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Calories
75cal
(4%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
1g
(2%)
Sodium
70mg
(3%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
122IU
(2%)
Vitamin C
3mg
(3%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 84 inch Pancakes
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75cal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 70mg | 3% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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