Banana Buckwheat Pancakes
Banana Buckwheat Pancakes
Serves 3 (3 pancakes plus 1 Tbsp almond butter per serving) | Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes
Ingredients:
- 2 bananas
- 1/2 cup (120 ml) fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 3 Tbsp olive oil
- 1 1/2 Tbsp maple syrup
- 3/4 cup (90 g) buckwheat flour
- 2 Tbsp chickpea flour
- 1 Tbsp ground flaxseeds
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
To serve:
- 3 Tbsp almond butter
- 3 Tbsp maple syrup (optional)
- 1 1/2 bananas, sliced (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a blender or food processor, place bananas, nondairy milk, oil and maple syrup and blend to combine.
- In a large bowl, combine buckwheat flour, chickpea flour, flaxseeds, baking powder, baking soda and cinnamon. Add the blended banana mixture and whisk until smooth.
- Heat a large nonstick skillet or griddle over medium heat. Lightly grease if not nonstick. Spoon about 1/4 cup (60 ml) batter per pancake onto pan. Cook until bubbles rise and burst on the surface of the pancakes, or until the edges look dry, about 2–3 minutes. Flip and cook 1–2 minutes on the opposite side, until darkly golden brown all over.
- Top individual servings with almond butter.
- Serve each portion with maple syrup and sliced banana, if desired.
Notes:
Storage tip: Keep cooked pancakes warm in a 200°F (90°C) preheated oven until ready to serve.
Reheating tip: Reheat pancakes in a toaster or toaster oven at 350°F (180°C) for 5–10 minutes.
Make it nut-free: Substitute sunflower seed butter for the almond butter topping.
Make-ahead tip: Prepare pancakes as instructed and cool completely. Wrap in stacks of three, separated by parchment paper, and store in the refrigerator for up to a week, or in the freezer for up to 3 months.
Nutrition Information Per Serving:
Nutrition information per serving: 450 calories, 25 g total fat, 3 g saturated fat, 4.8 g polyunsaturated fat, 15.7 g monounsaturated fat, 0 mg cholesterol, 523 mg sodium, 675 mg potassium, 53.9 g total carbohydrates, 8 g fiber, 18.7 g sugar, 9.4 g protein, 23% calcium, 15% iron
