Gluten-Free Blueberry Banana Buckwheat Pancakes recipe

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Ingredients

1 cup buckwheat flour
½ teaspoon ground cinnamon
¼ teaspoon Himalayan pink salt
1 cup coconut milk
2 eggs
1 tablespoon raw honey
2 tablespoons butter, divided
½ teaspoon baking soda
1 cup fresh blueberries
1 banana, mashed

Nutrition Info

238.5 calories
carbohydrate: 26.3 g
cholesterol: 64.7 mg
fat: 14.1 g
fiber: 3.6 g
protein: 5.6 g
saturatedFat: 10.2 g
servingSize: -
sodium: 257.3 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Fold blueberries and banana into the batter, stir gently to combine.

  3. 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.

Recipe Yield

6 pancakes

Recipe Note

Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.

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