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.
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
- Heat a nonstick skillet over medium-high heat.
- 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.
- Lightly coat the heated skillet with canola oil.
- 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.
- Mash the blueberries in a bowl with the back of a spoon or fork. Top with sunflower seed butter and mashed blueberries blueberries.
- 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!
This recipe is free from the top 8 allergens, gluten free and dairy free.
- Category: breakfast
- Method: stove top
- Cuisine: american
- 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