Buckwheat Banana Pancakes
Naturally gluten-free pancakes with a nutty flavor, sweetened by real banana instead of sugar.
Buckwheat is a complete plant protein and rich in the antioxidant rutin, with a lower glycemic impact than white flour.
Ingredients
Instructions
- Whisk the buckwheat flour, baking powder, and cinnamon in a bowl.
- In a second bowl, mash the banana and whisk in the eggs and milk.
- Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine.
- Melt a little butter in a skillet over medium heat. Pour in 1/4-cup portions of batter.
- Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more.
- Serve with extra banana, berries, or a drizzle of maple syrup.
Tips
- Buckwheat is not wheat — despite the name, it is a naturally gluten-free seed.
- Let the batter rest 5 minutes before cooking for fluffier pancakes.
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