Gluten Free Blueberry Banana Buckwheat Pancakes Recipes

GLUTEN-FREE BUCKWHEAT BANANA PANCAKES

Steps:

• In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda.
• Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
• Grease a cast-iron skillet and heat over medium heat.
• Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
• Transfer on a plate and cover with a clean towel to keep warm.
• Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
• Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.

GLUTEN-FREE BLUEBERRY BANANA BUCKWHEAT PANCAKES

Steps:

• Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.
• Fold blueberries and banana into the batter; stir gently to combine.
• Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.

BUCKWHEAT BANANA BLUEBERRY PANCAKES

Steps:

• In a big bowl, mix all the dry ingredients together.
• In a smaller bowl mix together the milk, mashed bananas, and maple syrup.
• Pour the liquid into the dry ingredients and mix until well combined.
• Fold in the blueberries.
• Heat 1/2 tsp of coconut oil in a pan over medium-high heat.
• Scoop about 1 tbsp of the batter in the pan for each pancake (I made them quite big and thick and did a heaping tbsp).
• Lower the heat to low-medium and cook for 2-3 minutes on each side. Flip when bubbles start to appear. They should be easy to flip once the bottom is cooked.
• Keep them warm in the oven while you prepare your toppings.

GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS

Steps:

• In a medium-size mixing bowl or measuring cup with a pour spout, place the ground oats (or substitute), baking powder, and optional salt. Whisk to combine well.
• Add the beaten eggs and mashed banana, and whisk vigorously until uniform in texture.
• Heat a griddle to 350°F or place a nonstick, heavy-bottom skillet over medium heat until hot. Grease the hot surface with a bit of the (optional) butter.
• Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
• Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
• Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer.
• Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.