Insanely fluffy and superiorly moist buckwheat banana pancakes topped with almond butter and berries. This gluten free, heart-healthy breakfast is nutritious, filling, and wonderfully delicious. Friends. I’d like to formally introduce you to your new Sunday morning staple. I’m almost at a loss for words over my love for this breakfast.
These pancakes are wonderfully hearty, thanks to whole-grain buckwheat flour, yet their texture is still supremely fluffy and light, with an irresistible creaminess in the center.So, tell me. Are you team pancake or team waffle?
I personally love the idea of waffles: maple syrup and a bounty of fresh toppings pooling in all the little crevices. But I honestly find a stack of custardy pancakes far more satisfying. Maybe I just always expect my homemade waffles to come out like the crispy Belgium waffles you make at hotel buffets, and they’re always a let down when they don’t even come close.
And after this fluffy stack of bliss, I am team pancake for life.Have you ever cooked (or baked) with buckwheat before? It’s a bit of a misleading grain. It’s actually not wheat (despite its name), but rather a seed that yields rich, earthy flavors. Buckwheat flour is one of my favorite whole grains to bake with; it’s delectably nutty and adds a layer of complexity that refined flour just cannot achieve.
It’s also gluten free and packed with plant-powered protein, fiber, and B-vitamins. One serving of these pancakes boasts 11g protein and 6.5g fiber (25% of your daily goal). Top these beauties with any fixings you like. I love a drizzle of creamy almond butter with an assortment of berries and just a dash of pure maple syrup. The pancakes are already subtlety sweet and super moist from the banana, so you can get away with much less syrup.
Prepare a double batch over the weekend and freeze leftovers for weekday morning breakfast insurance. I’m telling you guys, I could never go back to boxed buttermilk pancakes.JUST LOOK AT THAT FLUFF!
- 2 medium extra-ripe bananas, mashed
- ⅓ cup 2% reduced-fat plain Greek yogurt
- 1 egg
- ¼ cup unsweetened nut milk
- 1 cup buckwheat flour
- 1 Tbsp. flax meal
- 2 tsp. baking powder
- Pinch of cinnamon and sea salt
- Place bananas, Greek yogurt, egg, and milk in a large bowl Whisk to combine.
- In a separate bowl, combine dry ingredients: flour, flax, baking powder, cinnamon, and salt. Whisk to combine. Pour dry ingredients into wet and mix until just combined.
- Heat a large nonstick skillet or a griddle over medium heat. Coat with cooking spray, coconut oil, or ghee. Spoon a scant ¼ cup batter per pancake onto pan. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 minute on other side. Serve with almond butter, berries, and a dash of pure maple syrup.