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Buckwheat Banana Pancakes

V, GF
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Servings 8 pancakes
Author Ashley

Ingredients

  • 1 ripe banana, mashed
  • 1 tablespoon nut butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon neutral oil
  • 2 tablespoons maple syrup
  • 3/4 cup almond milk
  • 1 cup buckwheat flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamon (optional)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • coconut oil for frying

Instructions

  • In a small mixing bowl mash the banana. Mix in the nut butter, vanilla, maple syrup and oil and stir until combined. Pour in the milk and mix well.
  • Add the flour, spices, baking soda and backing powder to the bowl and whisk until a smooth batter forms.
  • Heat coconut oil in a pan over medium heat. 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 coconut yogurt, fresh fruit, and a bit of maple syrup.