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Vegan Buckwheat Banana Pancakes

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

Prep Time15 minsCook Time15 minsTotal Time30 minsDifficultyIntermediateYields1 Serving
 1/2 cup buckwheat flour (store-bought or ground groats)
 2 very ripe bananas , about 3/4 cup mashed
 2 tablespoons olive or coconut oil
 2 tablespoons water
 1 teaspoon ground cinnamon
 1 teaspoon vanilla extract
 1/2 teaspoon baking soda
 2 teaspoons apple cider vinegar
1

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.

2

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.

3

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.

4

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.

5

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).

6

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.

7

Serve warm, with fresh fruit and Yacon, coconut nectar or pure maple syrup, if desired.

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Ingredients

 1/2 cup buckwheat flour (store-bought or ground groats)
 2 very ripe bananas , about 3/4 cup mashed
 2 tablespoons olive or coconut oil
 2 tablespoons water
 1 teaspoon ground cinnamon
 1 teaspoon vanilla extract
 1/2 teaspoon baking soda
 2 teaspoons apple cider vinegar

Directions

1

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.

2

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.

3

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.

4

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.

5

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).

6

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.

7

Serve warm, with fresh fruit and Yacon, coconut nectar or pure maple syrup, if desired.

Vegan Buckwheat Banana Pancakes

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