Buckwheat Banana Pancakes
You can never have too many side dish recipes, so give Buckwheat Banana Pancakes a try. This recipe serves 1 and costs $1.35 per serving. One portion of this dish contains about 11g of protein, 15g of fat, and a total of 455 calories. 75 people have made this recipe and would make it again. If you have maple syrup, baking powder, banana, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 78%, this dish is pretty good. If you like this recipe, you might also like recipes such as Banana Buckwheat Pancakes, Banana Buckwheat Pancakes, and Banana Buckwheat Pancakes.
Servings: 1
Ingredients:
5 tablespoons almond milk (or milk)
½ teaspoon baking powder
¼ teaspoon baking soda
1 medium banana, sliced
¼ cup buckwheat flour
½ teaspoon cinnamon
½ tablespoon flax seed
½ tablespoon maple syrup
½ tablespoon oil, optional
3 tablespoons plain yogurt (I used regular, not Greek, but Greek yogurt would probably work)
¼ cup rolled oats, ground into flour in a food processor or blender
1/8 teaspoon salt
½ teaspoon vanilla
Equipment:
frying pan
whisk
Cooking instruction summary:
- Preheat a large skillet over medium heat for 3-5 minutes while you make the batter.
- Whisk together the flours, flax seed, baking powder, baking soda and salt. Add the yogurt, milk, maple syrup, vanilla and oil, if using. Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.
- Grease with a few drops of oil and spread around the pan. Add batter, cup at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup, additional bananas, nuts, chocolate chips, etc.
Step by step:
1. Preheat a large skillet over medium heat for 3-5 minutes while you make the batter.
2. Whisk together the flours, flax seed, baking powder, baking soda and salt.
3. Add the yogurt, milk, maple syrup, vanilla and oil, if using.
4. Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.Grease with a few drops of oil and spread around the pan.
5. Add batter, cup at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup, additional bananas, nuts, chocolate chips, etc.
Nutrition Information:
covered percent of daily need
