Buckwheat Banana Pancakes
These nutrient-packed buckwheat pancakes are a perfect weekend ritual. Naturally vegan and gluten-free, they require just one bowl and simple ingredients like ripe bananas, flaxseeds, and almond butter. Top these golden, fluffy rounds with fresh mixed berries for a satisfying and healthy breakfast or brunch.
Instructions
- 1
Peel and mash banana (2) in a large mixing bowl until smooth.
- 2
Stir in ground flax seeds (1 tbsp), soy milk (1 cup), buckwheat flour (1 cup), baking powder (1 tsp), ground cinnamon (1 tsp), pure vanilla extract (1 tsp), salt (0.25 tsp), and pumpkin spice (0.25 tsp) until well combined. If the batter is thin, let it rest for 5 minutes to thicken.
- 3
Heat neutral oil (1 tbsp) in a non-stick pan over medium heat. Dollop about 2 tablespoons of batter per pancake, using the back of a spoon to shape them into rounds.
- 4
Cook until the bottoms are golden and bubbles form on the surface, then flip and cook the other side until lightly browned.
- 5
Serve the pancakes warm, topped with fresh mixed berries (1 cup) and almond butter (3 tbsp).
Nutrition Facts
Per portion