Buckwheat Banana Pancakes
Dare I suggest you spend your morning making (buckwheat) banana pancakes? It doesn't have to be raining to kick-start your morning with delicious buckwheat banana pancakes (I really hope people are clueing into the reference I am making here lol). Made with wholefood ingredients, these pancakes are as nutritious as they are delicious!
Servings 6 pancakes
Equipment
- Medium mixing bowl
- Whisk
- Large frying pan
Ingredients
- 1 ripe banana, mashed (120 grams)
- 1 tablespoon nut butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon neutral oil
- 2 tablespoons maple syrup
- 3/4 cup non-dairy milk
- 120 grams buckwheat flour (1 cup)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamon (optional)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- coconut oil or butter, for frying
Suggested Topping
- Vanilla yogurt
- Fresh fruit such as berries, passionfruit, bananas, etc.
- Pure maple syrup
Instructions
- In a medium mixing bowl, mash the banana until smooth. Add in the nut butter, vanilla, maple syrup, oil, and milk, then whisk well.
- Add the flour, spices, baking soda, and baking powder to the bowl and whisk until a smooth batter forms.
- Heat a large frying pan over medium-low heat. Add the coconut oil or butter to the warm pan and use a spatula to spread it evenly over the surface as it melts. Ladle the batter into the pan and fry until the edges of the pancakes begin to bubble, about 3 min. Flip and cook for a further 2-3 min.
- Serve with your favourite toppings. I like mine with yogurt, fresh fruit, and a bit of maple syrup.