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Easy Banana Buckwheat Pancakes

Fluffy, naturally sweet pancakes made with ripe bananas and hearty buckwheat flour. These gluten-free beauties are quick to whip up, perfect for a wholesome breakfast or weekend brunch. Serve with fresh fruit, a drizzle of maple syrup, or a spoonful of yogurt.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 230

Ingredients
  

  • 1 ripe banana mashed
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1 large egg
  • ¾ cup almond milk
  • 1 tbsp maple syrup
  • ½ tsp cinnamon

Instructions
 

  1. In a bowl, mash banana until smooth.
  2. Add egg, almond milk, and maple syrup; whisk until combined.
  3. Stir in buckwheat flour, baking powder, and cinnamon to form a thick batter.
  4. Heat a non-stick pan over medium heat and lightly grease.
  5. Pour 1/4 cup batter per pancake, cook 2–3 minutes each side, and serve warm.

Notes

These pancakes freeze well, just layer with baking paper and store in an airtight container. Reheat in a toaster or skillet. For added protein, stir a spoonful of nut butter into the batter before cooking.