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!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Servings: 4-5 small pancakes
Calories: 55kcal
Ingredients
¼cupbuckwheat flour
¼cupoat flouryou can grind rolled oats into flour using a food processor or blender
½tablespoonground flax seed
½teaspoonbaking powder
¼teaspoonbaking soda
1/8teaspoonsalt
3tablespoonsplain yogurtI used regular, not Greek, but Greek yogurt would probably work
5tablespoonsalmond milkor milk of choice
½tablespoonmaple syrup
½teaspoonvanilla
½teaspooncinnamon
1medium bananasliced
½tablespoonoiloptional
Instructions
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.
Notes
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.