Buckwheat Banana Pancakes
Enjoy fluffy and delicious buckwheat banana pancakes! Buckwheat flour offers gut-friendly fiber, while bananas provide potassium and natural sweetness. Coconut milk adds creaminess and healthy fats, making this a nutritious and satisfying breakfast or snack.
Avg. Recipe Cost (US)
$3.00
Avg. Recipe Cost (UK)
£2.50
Nutritional Information (approx)
- Calories: 628 kcal
- Protein: 12 g
- Fats: 20 g
- Carbs: 100 g
- Fibre: 10 g
Tags
Dairy Free Vegan Vegetarian Gluten Free Breakfast
Ingredients
- buckwheat flour - 1 cup (130g)
- baking powder (GF if possible) - 1 tsp.
- salt - pinch
- coconut milk - 1 ½ cup (350ml)
- vanilla paste - 1 tsp.
- bananas - 2 (medium
- sliced) -
- coconut oil - 2 tbsp.
- toppings - of choice
Preparation Instructions
- 1. Mix all the dry ingredients together in a large bowl. Then add the milk and vanilla paste and mix well until a smooth mixture has formed. If necessary add extra milk or water.
- 2. Heat half a tbsp. of coconut oil in a non-stick pan and add the pancake mixture with a tablespoon (about 2 ½ for one pancake). Cook for about 1 minute and then layer 3-4 banana slices on top of each pancake. Cook for another 1-2 minutes until the bottom has set and bubbles start to appear on the surface.
- 3. At this point, flip the pancakes over and cook for another 1-2 minutes. Repeat this with the remaining pancake mixture.
- 4. Top pancakes with your favorite toppings. Walnuts, cinnamon and maple syrup work great with these pancakes.