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A bird's eye picture of buckwheat banana pancakes.
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Buckwheat Banana Pancakes

These buckwheat banana pancakes are soft, fluffy, and full of flavor. Made with simple ingredients, they come together quickly and make the perfect breakfast.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 247kcal
Author Kate Hahnel

Equipment

  • Skillet
  • Mixing bowls and cups

Ingredients

  • 2 medium very-ripe bananas, mashed
  • 1 egg
  • ⅓ cup buttermilk
  • ¼ cup milk of choice
  • ½ teaspoon vanilla extract
  • 1 cup buckwheat Flour
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • a pinch of salt
  • 2-3 tablespoon cooking oil

Instructions

  • Combine egg, buttermilk, milk and vanilla extract in a bowl.
  • Sieve the buckwheat flour, baking powder, cinnamon, and salt into the bowl. Whisk until smooth and combined.
  • Heat a skillet on low heat then add a splash of oil.
  • Spoon 2-3 tablespoons of batter into the skillet. Gently spread out batter using a spoon, if needed.
  • Cook until bubbles start to form and the edges turn golden, about 3-4 minutes. Flip and cook the other side until golden brown, approximately 3 minutes.
  • Transfer to a plate and serve warm with some maple syrup, or your favorite toppings.

Nutrition

Calories: 247kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 167mg | Potassium: 428mg | Fiber: 5g | Sugar: 9g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg