Ultimate Buckwheat Banana Pancakes Fluffy Easy Recipe Now
Author:admin
Total Time:25 minutes
Yield:Makes about 8 pancakes 1x
Description
Buckwheat Banana Pancakes fluffy quick rec minimal prep glutenfree option kidfriendly bkfst tasty start to any day easy weeknight win
Ingredients
Scale
1 cup buckwheat flour
1/2 cup rolled oats (gluten-free) or 1/3 cup oat flour
1 ripe banana, mashed
1 cup milk of choice (dairy or plant-based)
1 large egg
1 tablespoon maple syrup or honey (optional)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 tablespoon butter (or oil) for greasing the pan
Instructions
In a medium bowl, whisk together buckwheat flour, oats (or oat flour), baking powder, salt, and cinnamon until evenly combined.
In another bowl, mash the ripe banana until smooth. Whisk in milk, egg, vanilla, and maple syrup if using.
Pour the wet ingredients into the dry ingredients. Stir just until combined; a few lumps are totally fine. Let the batter rest 5–10 minutes to hydrate the grains and improve tenderness.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes, until the second side is golden and the pancake springs back when lightly pressed.
Transfer to a warm plate and repeat with the remaining batter. Stack tall for a dramatic presentation or serve as you go. Optional: dust with a pinch of extra cinnamon or a dollop of yogurt on top.
Notes
Fluffy gluten-free buckwheat banana pancakes with a tender crumb, quick to mix, easy to flip, and adaptable for vegan or dairy-free diets. Perfect with maple syrup, yogurt, or fresh fruit.
