Tender Banana Buckwheat Pancakes

These banana buckwheat pancakes are made with a touch of cinnamon for a warm, spiced flavor, Greek yogurt making them tender and are naturally sweetened with extra ripe bananas.

Banana buckwheat pancakes are a healthy, gluten-free breakfast, like these Gluten-free Crepes With Coconut Syrup.

Though the name may be deceiving, buckwheat is not wheat but rather a gluten-free grain similar to quinoa and amaranth.

Read More Here About Gluten-Free Baking – with recipes

Buckwheat is considered a pseudo cereal, meaning the grain comes from seeds or plants, rather than grasses.

Tender Banana Buckwheat Pancakes

2 medium bananas, extra-ripe, mashed

2/3 cup Greek yogurt, full-fat, plain

1 egg

1 cup buckwheat flour

2 teaspoons baking powder

1/8 teaspoon cinnamon

Pinch of sea salt

1 small banana, no overly ripe, firm, 11 even slices

1/2 cup walnuts, ruffly chopped

real maple syrup, for serving

Place extra ripe mashed bananas, Greek yogurt and egg in a large bowl whisk to combine.

In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, and salt. Whisk to combine. Pour dry ingredients into wet and mix until just combined.

Heat a large nonstick skillet or a griddle over medium heat. Coat with butter or coconut oil.

Add ¼ cup batter per pancake onto pan. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 minute on other side.

Plate 3-4 pancakes and serve with chopped walnuts, banana slices and real maple syrup.

Or you can choose to serve your plated Tender Banana Buckwheat Pancakes with our Maple Bacon Syrup.

More Deliciously Yummy Pancake Recipes

More Deliciously Yummy Recipes

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