By Juanita Franco
In a large mixing bowl, whisk together the buckwheat flour and baking powder.
In a separate bowl, mash the bananas until smooth.
Add the almond milk and eggs to the mashed bananas. Whisk until well combined.
Pour the wet mixture into the dry ingredients, stirring gently until just incorporated. Be careful not to over-mix.
Heat a non-stick pan or griddle over medium heat and lightly coat with coconut oil.
Pour 1/4 cup of the batter onto the pan for each pancake, spreading slightly with a spoon to shape.
Cook until small bubbles form on the surface of the pancakes, about 2-3 minutes, then flip and cook for another 2-3 minutes on the other side until golden brown.
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Serve the pancakes warm, drizzled with maple syrup and topped with almond yogurt.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Gluten-Free Vegetarian recipe is ready in 25 minutes and features Buckwheat flour, Baking powder (gluten-free), Almond milk and other delicious ingredients. Contains 380 calories total.
In a large mixing bowl, whisk together the buckwheat flour and baking powder.
In a separate bowl, mash the bananas until smooth.
Add the almond milk and eggs to the mashed bananas. Whisk until well combined.
Pour the wet mixture into the dry ingredients, stirring gently until just incorporated. Be careful not to over-mix.
Heat a non-stick pan or griddle over medium heat and lightly coat with coconut oil.
Pour 1/4 cup of the batter onto the pan for each pancake, spreading slightly with a spoon to shape.
Cook until small bubbles form on the surface of the pancakes, about 2-3 minutes, then flip and cook for another 2-3 minutes on the other side until golden brown.
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Serve the pancakes warm, drizzled with maple syrup and topped with almond yogurt.
Calories per Serving: 380
Your Rating:
