By Filiberto Rios
In a medium bowl, combine the mashed banana with milk and vanilla extract, whisking until evenly mixed.
In a separate large bowl, whisk together the buckwheat flour, baking powder, and salt.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined and smooth. Do not overmix.
Heat a non-stick skillet over medium heat and lightly grease with a portion of the vegetable oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter, adding more oil as necessary.
While the pancakes are cooking, make the berry compote. In a small saucepan over medium heat, add the mixed berries and 2 tablespoons of maple syrup. Stir occasionally and cook until the berries break down and the mixture thickens slightly, about 5-7 minutes.
Serve the pancakes topped with the warm berry compote and an additional drizzle of maple syrup if desired.
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By Filiberto Rios
This Breakfast Vegetarian Gluten-Free Dessert recipe is ready in 30 minutes and features Buckwheat flour, Mashed banana (as egg replacer), Milk (dairy or plant-based) and other delicious ingredients. Contains 320 calories total.
In a medium bowl, combine the mashed banana with milk and vanilla extract, whisking until evenly mixed.
In a separate large bowl, whisk together the buckwheat flour, baking powder, and salt.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined and smooth. Do not overmix.
Heat a non-stick skillet over medium heat and lightly grease with a portion of the vegetable oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter, adding more oil as necessary.
While the pancakes are cooking, make the berry compote. In a small saucepan over medium heat, add the mixed berries and 2 tablespoons of maple syrup. Stir occasionally and cook until the berries break down and the mixture thickens slightly, about 5-7 minutes.
Serve the pancakes topped with the warm berry compote and an additional drizzle of maple syrup if desired.
Calories per Serving: 320
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