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 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.
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