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Despite its name, buckwheat is not related to wheat at all and is naturally gluten free. It is high in minerals as well as many antioxidants. Buckwheat’s subtly sweet and nutty flavor make it the perfect base for these simple and filling buckwheat banana pancakes.

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Buckwheat Banana Pancakes - The 14 Day Elimination Diet Plan #tararochfordnutrition #foodallergies #glutenfree #dairyfree

Do you love breakfast?

For as long as I can remember, I have been a breakfast lover and specifically a pancake lover!

I wrote this recipe for Buckwheat Banana Pancakes for all the pancake lovers out there.

The buckwheat flour is naturally gluten free, whole grain, and has a nutty sweet flavor that pairs perfectly with the banana.

Video of the Buckwheat Banana Pancakes

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Buckwheat Banana Pancakes - The 14 Day Elimination Diet Plan #tararochfordnutrition #foodallergies #glutenfree #dairyfree

Cook the Book – Buckwheat Banana Pancakes from the 14 Day Elimination Diet Plan


  • Author: Tara Deal Rochford
  • Prep Time: 10 minutes
  • Cook Time: 3-4 minutes per pancake
  • Total Time: 50 minute
  • Yield: 8 pancakes 1x

Description

Despite its name, buckwheat is not related to wheat at all and is naturally gluten free. It is high in minerals as well as many antioxidants. Buckwheat’s subtly sweet and nutty flavor make it the perfect base for these simple and filling buckwheat banana pancakes.


Scale

Ingredients

1 cup buckwheat flour

1 tablespoon ground flaxseed (flax meal)

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons cane sugar

3 tablespoons canola oil

1 cup rice milk

1 banana, sliced

Canola oil for pan

Toppings: sunflower seed butter and ½ cup blueberries, mashed


Instructions

  1. Heat a nonstick skillet over medium-high heat.
  2. Whisk together the buckwheat flour, ground flaxseed, baking soda and salt. In a separate bowl, combine the sugar, canola oil, and rice milk. Mix the wet and dry ingredients, then gently fold the sliced bananas into the batter.
  3. Lightly coat the heated skillet with canola oil.
  4. Pour batter onto pan in ¼ cup servings.  Cook the first side for 1-2 minutes, or until the top begins to bubble and the edges brown and dry out.  Flip and cook the second side for 1-2 minutes, or until easily lifted from the pan. Pancake color will be darker than traditional pancakes due to the color of the buckwheat flour. Repeat with remaining pancakes.
  5. Mash the blueberries in a bowl with the back of a spoon or fork. Top with sunflower seed butter and mashed blueberries blueberries.
  6. Storage: Store extra pancakes in an airtight container in the fridge for 2-3 days, or you can freeze for up to 3 months.  Reheat in the toaster or over the stove and enjoy!

Notes

This recipe is free from the top 8 allergens, gluten free and dairy free.

  • Category: breakfast
  • Method: stove top
  • Cuisine: american

Nutrition

  • Serving Size: 1 pancake without topping
  • Calories: 126
  • Sugar: 5 g
  • Sodium: 247 mg
  • Fat: 6 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 2 g

Keywords: allergy free, whole grain, pancakes, buckwheat, bananas, breakfast, allergen friendly, gluten free, dairy free

Click here to preorder the book!

Buckwheat BananaThe 14 Day Elimination Diet Plan #tararochfordnutrition #foodallergies #glutenfree #dairyfree

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