Banana buckwheat pancakes are a healthy alternative to traditional buttermilk pancakes. Buckwheat flour is a whole grain that is high in protein, only second to oats. While this recipe is not gluten-free, it certainly can be by substituting for gluten-free rolled oats. The combination of the sweet bananas with the nutty flavor of pancakes makes for a dynamite breakfast.
¼ cup buckwheat flour
¼ cup rolled oats, ground into flour in a food processor or blender
½ tablespoon flax seed
½ teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
3 tablespoons plain yogurt (I used regular, not Greek, but Greek yogurt would probably work)
5 tablespoons almond milk (or milk of choice)
½ tablespoon maple syrup
½ teaspoon vanilla
½ teaspoon cinnamon
1 medium banana, sliced
½ tablespoon oil, optional
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, ¼ 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.