Banana Buckwheat Pancakes
A flavourful - and gluten-free - pancake with great texture.
Servings: 3 People
Calories: 377kcal
Ingredients
- ⅔ Cup Light Buckwheat Flour
- ⅓ Cup Sorghum Flour
- ¼ Cup Brown Sugar Packed
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ Cup Buttermilk*
- 2 Large Bananas Mashed
- ½ teaspoon Vanilla
- 1 Large Egg
- 1 tablespoon Vegetable Oil
Instructions
- In a bowl, combine flours, brown sugar, baking powder, and salt. Set aside.
- In blender, process buttermilk, banana, vanilla, egg, and oil until smooth. Pour into dry ingredients. Lightly stir, just until combined – do not over beat it!
- Lightly oil your griddle or frying pan, preheat over medium or medium-low heat. Scoop ¼ cup(50 ml) amounts of batter onto the griddle. Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter.
- Cook until bubbles start popping through top surface. Flip, cook until done.
- Serve with blueberry syrup… maybe with whipped cream, and a sprinkling of nutmeg!
Notes
*If not buttermilk, use 1 ½ cups milk (or a dairy free version), with 1 tablespoon lemon juice mixed in. Allow to sit for 5 minutes before using.
Nutrition
Calories: 377kcal | Carbohydrates: 69g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 725mg | Potassium: 603mg | Fiber: 6g | Sugar: 31g | Vitamin A: 229IU | Vitamin C: 7mg | Calcium: 242mg | Iron: 2mg