| | | | | | | | | |

Banana and buckwheat pancakes

banana pancakes gluten free dairy free

To celebrate pancake day, I would like to propose a no added sugar, gluten-free, grain-free, dairy-free, nut-free, banana and buckwheat pancakes recipe.

You can try these banana pancakes with different toppings, the most classical of them being a few drops of organic maple syrup, but I had them the following morning slightly toasted on their own with a cup of coffee and they were really delicious.

There are different ways to make a banana pancake. These are an improved recipe of some I made a couple of years ago, that resulted in being a bit dry, so for these ones I used the simple trick of using a cold banana to give the fluffyness to the pancakes.

These healthy gluten-free dairy-free banana and buckwheat pancakes have also the advance of being “free from” for most of the modern-day common food intolerances and allergies.

Is Buckwheat a grain?

Despite what the name would suggest, buckwheat is not a grain, but a seed, so it is great for those who follow a gluten-free or grain-free diet. Great for vegans, buckwheat contains a good amount of vegetable proteins, including lysine an essential amino acid which the body cannot produce and that must be introduced with the food we eat.

The mild sweetness is given by the banana rather than added sugar which make them perfect for those on a low sugar diets that crave a little treat.  The cinnamon not only gives taste, but it is believed to help lower sugar cravings.

What you need for these buckwheat and banana pancakes

  • 1 egg
  • 2 tablespoons of buckwheat flour
  • 1 small ripe banana (cold)
  • a pinch of cinnamon
  • a dash of coconut oil
  • Maple syrup ( to serve )
glutenfree banana pancakes with banana slices

Banana and Buckwheat Pancakes

Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast, Dessert
Cuisine American, British

Ingredients
  

  • 1 egg
  • 2 tablespoons of buckwheat flour
  • 1 small ripe banana (cold)
  • a pinch cinnamon
  • a dash coconut oil
  • Maple syrup to serve

Instructions
 

  • Simply whisk the egg, then add the buckwheat flour until you have a soft dough.;Slice the banana that you have kept in the fridge, and blend it with a bit of water.;
  • Add it gently to the dough until you have a smooth consistency.;Pour it in a non stick pan with a small knob of coconut oil, making small round shapes of 5 cm diameter cooking them on both side and serve!

MORE PANCAKES RECIPES

Fancy more gluten-free & dairy free pancakes recipes? Why not having a look at my millet & raspberries pancakes or see the whole lot here.

How to choose the right pan for your pancakes

Non-stick pans are a godsend when it comes to cooking, and they are perfect for pancakes. However many of those do contain materials and chemicals that can be unhealthy or even harmful to our health especially when used at high temperatures.

I am personally not a big expert in this topic tending to stick the usual non-stick Green Pan, so I team up with the ClanKitchen where the lovely Beatriz knows everything about cookware, and has written this very informative article on The Best Teflon Nonstick Pan without Teflon. Check it out, and check the rest of the site to know more about cooking and the pots and pans!

RECEIVE MORE RECIPES LIKE THIS IN YOUR INBOX

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating