Buckwheat Pancakes
Gluten Free delicious Pancakes made with buckwheat flour, eggs and bananas. A perfect weekend breakfast recipe!
Equipment
- Mixing bowl
- Pan and Spatula
- Hand Blender
Ingredients
Ingredients to make Buckwheat Pancakes
- 1½-2 Cups Buckwheat Flour
- 2 Medium-Sized Eggs
- 2 Ripe Bananas
- 1 Cup Milk; at room temperature
- 1 tbsp Fresh Cream
- 1 tsp Cocoa Powder
- 2 Pinches Cinnamon Powder
- 2 tsp Flax Seed Powder
- ⅓ tsp Baking Soda
- 1 pinch salt
- Oil/ Butter for pan frying
In Addition
- Honey/Maple Syrup/ Any other sweetener of your choice
- Fresh seasonal fruits of your choice
Instructions
- Crack the eggs in a mixing bowl. Whisk them.
- Add Bananas and blend them with the eggs.
- Add cinnamon and cocoa powder. Mix.
- Add milk and cream. Mix.
- Add buckwheat flour and salt. Mix
- In the end, add flax seed powder and baking soda. Mix well.
- Use a spatula to mix everything well. Make a flowy batter ( neither too thick nor too thin) If you feel that the batter is too thick, add more milk and adjust the consistency.
- Heat a pan and brush oil/butter. Then, pour small portions of the batter on the pan. Drizzle more oil/butter if you desire. Pan-fry them on medium heat.
- Transfer about 3-4 pancakes to a serving plate.
- Drizzle honey/maple syrup/any sweetener of your preference and serve with fresh seasonal fruits.