Buckwheat Banana Pancakes
These Buckwheat Banana Pancakes are a great option for a healthy breakfast or brunch. They are gluten-free, vegetarian, and vegan, making them perfect for those with dietary restrictions. The use of buckwheat flour provides a good source of fiber and protein, and the bananas add natural sweetness, eliminating the need for any refined sugar. This recipe is an excellent choice for those looking to lose weight, as it is low in calories and high in nutrients.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
37 kcal
Protein
1 g
Carbs
5 g
Fat
2 g
Fiber
1 g
Ingredients
Unsweetened Almond Milk
1 medium cup (250g)
Baking Soda
0.5 tsp (2.5g)
Cinnamon Powder
0.5 tsp (1.3g)
Rock salt (sendha namak)
0.25 gm (0.25g)
Brown sugar
1 tsp (5g)
Coconut oil
1 tsp (5g)
Banana
1 small (100g)
Buckwheat Flour
0.5 cup (100g)
Instructions
Cooking Steps
In a mixing bowl, mash the banana using a fork until it becomes smooth.
Add buckwheat flour, baking powder, cinnamon and salt to the bowl. Mix until all the ingredients are well combined.
Slowly add the almond milk to the bowl and whisk until the batter becomes smooth.
Heat a non-stick pan over medium heat and grease it with coconut oil or cooking spray.
Pour 1/4 cup of the batter onto the pan for each pancake.
Cook for 1-2 minutes until bubbles form on the surface, then flip the pancake and cook for another 1-2 minutes until it becomes golden brown.
Repeat the process until you have used all the batter.
Serve the pancakes.