Are you craving a breakfast that's not just delicious, but also incredibly nutritious and gluten-free? Look no further! These Buckwheat Banana Pancakes are about to revolutionize your morning routine. Packed with wholesome ingredients and bursting with natural sweetness, these pancakes are a game-changer for anyone seeking a healthier, more exciting breakfast option. Whether you're gluten-sensitive, health-conscious, or simply looking to shake up your breakfast menu, these pancakes are guaranteed to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 2 ripe bananas, mashed
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the buckwheat flour, baking powder, and salt. Whisk these dry ingredients together until well blended and any lumps are broken up.
- In a separate medium bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The bananas should be very soft and without large chunks.
- Add the eggs, almond milk, and vanilla extract to the mashed bananas. Whisk these wet ingredients together until they are completely combined and create a smooth mixture.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix the batter until just combined. Be careful not to overmix, as this can make the pancakes tough. Some small lumps are okay.
- Let the batter rest for 5 minutes to allow the buckwheat flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or butter if needed.
- Using a 1/4 cup measuring cup, pour the batter onto the hot skillet. Cook each pancake until bubbles form on the surface and the edges start to look dry, which typically takes about 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adjusting heat as necessary to prevent burning. Keep cooked pancakes warm on a plate covered with a clean kitchen towel.
- Serve warm with your favorite toppings such as fresh berries, maple syrup, sliced bananas, or a sprinkle of powdered sugar.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to tough, dense pancakes.
- Let the Batter Rest: The 5-minute resting period is crucial. It allows the buckwheat flour to absorb liquid and helps create a more tender pancake.
- Temperature Control: Keep your skillet at medium heat. Too hot, and the pancakes will burn; too cool, and they won't cook properly.
- Check for Bubbles: Wait until bubbles form on the surface before flipping. This ensures even cooking.
- Keep Pancakes Warm: Use a covered plate or low-temperature oven to keep pancakes warm while cooking the entire batch.
- Get Creative with Toppings: Experiment with fresh fruits, nuts, honey, or a sprinkle of cinnamon to personalize your pancakes.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 40g
Protein: 9g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 85mg
