These Vegan Buckwheat Banana Pancakes are naturally gluten-free, dairy-free, egg-free, and sweetened only with fresh fruit. Bake them to save time and get breakfast on the table faster!
COURSE: BREAKFAST
SERVINGS: 2
CALORIES: 107 KCAL
Preheat the oven to 350ºF, if you plan on baking the pancakes. If you'd like to grind your own buckwheat flour, simply pour raw buckwheat groats into a coffee grinder and grind until a fine flour-like texture is achieved, about 30 seconds. Measure the flour after grinding.
In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet.
Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
If you prefer to pan-fry the pancakes, pour the scant 1/4-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide).
Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
Serve warm, with fresh fruit and Yacon, coconut nectar or pure maple syrup, if desired.
Ingredients
Directions
Preheat the oven to 350ºF, if you plan on baking the pancakes. If you'd like to grind your own buckwheat flour, simply pour raw buckwheat groats into a coffee grinder and grind until a fine flour-like texture is achieved, about 30 seconds. Measure the flour after grinding.
In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet.
Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
If you prefer to pan-fry the pancakes, pour the scant 1/4-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide).
Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
Serve warm, with fresh fruit and Yacon, coconut nectar or pure maple syrup, if desired.
I made waffles of this recipe for breakfast, they tasted really good 😄