The Fluffiest Buckwheat Banana Pancakes
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.
Servings 6 pancakes
- 2 medium extra-ripe bananas mashed
- 1/3 cup 2% reduced-fat plain Greek yogurt
- 1 egg
- 1/4 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 1/4 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.
Serving: 2g | Calories: 246kcal | Carbohydrates: 45g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 396mg | Fiber: 6.5g | Sugar: 10g