Pancake Fridays: Banana Buckwheat Pancakes
These fluffy whole-grain pancakes, studded with creamy slices of banana, are a 1-bowl dream that can be whipped up in 5 minutes flat. You can eat the entire recipe for under 275 calories!
Servings 4 -5 small pancakes
- ¼ cup buckwheat flour
- ¼ cup oat flour you can grind rolled oats into flour using a food processor or blender
- ½ tablespoon ground flax seed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons plain yogurt I used regular, not Greek, but Greek yogurt would probably work
- 5 tablespoons almond milk or milk of choice
- ½ tablespoon maple syrup
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 1 medium banana sliced
- ½ tablespoon oil optional
Preheat a large skillet over medium heat for 3-5 minutes while you make the batter.
Whisk together the flours, flax seed, baking powder, baking soda and salt. Add the yogurt, milk, maple syrup, vanilla and oil, if using. Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.
Nudge a few drops of oil around a large frying pan with a spatula to grease the pan. Let heat for a minute, then add batter, a few tablespoons at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup, additional bananas, nuts, chocolate chips, etc.
This makes a teensy batch that is easily doubled. You can easily sub the buckwheat flour for whole wheat flour.
For a vegan option, you can try subbing soy yogurt for the yogurt. For strict gluten-free diets, make sure to use gluten-free oats.