Breakfast
Buckwheat Banana Pancakes
Fluffy, naturally gluten-free buckwheat pancakes sweetened with ripe banana and warmly spiced with cinnamon.
What you’ll need
Ingredients
- 2 small ripe bananas (about 120 g), or 1 large ripe banana
- 1 cup full-fat milk or dairy-free milk
- 1 large egg
- 1 cup buckwheat flour
- 1 teaspoon certified gluten-free baking powder
- 1 tablespoon Sukrin Gold brown sugar substitute
- 1 pinch salt
- ½ teaspoon ground cinnamon
- Butter or oil, for greasing the pan
- Maple syrup, sliced bananas, and shredded coconut, for serving
Step by step
Instructions
- 1
Mash the bananas in a medium bowl until mostly smooth. Whisk in the milk and egg until well combined.
- 2
Add the buckwheat flour, baking powder, Sukrin Gold, salt, and cinnamon. Whisk until the batter is smooth and no dry lumps remain.
- 3
Heat a skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup batter per pancake and cook until bubbles form and the edges begin to set.
- 4
Flip and cook until golden and cooked through. Add more butter or oil between batches as needed to prevent sticking. Serve warm with maple syrup, sliced bananas, and shredded coconut.
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