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Banana Buckwheat Pancakes

Buckwheat pancakes are a great, gluten free option because buckwheat is grain free! These nutty and fluffy pancakes are sweetened with bananas alone, so they are Whole30 friendly and delicious. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings (2 pancakes)
Calories 202kcal
Author Lauren

Ingredients

  • ⅔ cup buckwheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 1 large egg
  • ⅔ cup unsweetened almond milk
  • 2 ripe bananas mashed
  • 2 tablespoons coconut oil melted

Instructions

  • PREHEAT a lightly greased griddle over medium heat.
  • IN A MEDIUM BOWL, whisk first five ingredients together. 
  • IN A SEPARATE SMALL BOWL, whisk the bananas, egg, almond milk and coconut oil; stir into dry ingredients just until moistened.
  • SCOOP BATTER (¼ cup at a time) onto the preheated griddle; turn when the batter bubbles on top begin to pop. Cook the second side for around 30 seconds or until golden brown. 

Notes

Adapted from Taste of Home 

Nutrition

Serving: 2pancakes | Calories: 202kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 557mg | Potassium: 391mg | Fiber: 4g | Sugar: 9g | Vitamin A: 350IU | Vitamin C: 7.4mg | Calcium: 100mg | Iron: 1.3mg