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–+ servings
Fluffy Banana Buckwheat Pancakes stacked and topped with fresh fruit and peanut butter.
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Fluffy Gluten-free Banana Buckwheat Pancakes

Elevate your breakfast routine with this fluffy gluten free buckwheat banana pancakes recipe packed with wholesome ingredients.
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Diet Gluten Free
Fridge Life? 3 days
Freezable? 3 months
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 15 pancakes
Calories 43kcal
Author Dora

Ingredients

  • 1 banana ripe
  • 1 egg
  • ½ cup milk dairy-free or animal
  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • coconut oil for baking

Instructions

  • Peel and mash the ripe banana with a fork.
  • Whisk in the egg and almond milk until well combined.
  • In a separate bowl, mix the buckwheat flour and baking powder (dry ingredients).
  • Combine the wet and dry ingredients, whisking until you achieve a smooth batter.
  • Heat a non-stick pan or griddle over medium heat and brush with coconut oil.
  • Spoon a tablespoon of the batter onto the pan, cooking for about 2 minutes on one side.
  • Flip with a silicone spatula and continue baking for another minute.
  • Set aside and serve these golden-brown, fluffy banana buckwheat pancakes.

Nutrition

Calories: 43kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.4mg