Today’s recipe is still a work in progress. Usually when I make pancakes I use a mix of different kinds of flours (or I use this pre-made mix) but I really wanted to come up with a vegan, gluten-free pancake recipe that’s super simple and just uses buckwheat flour.
I’m really happy with the taste of today’s Buckwheat Banana Pancakes but the texture didn’t turn out quite as fluffy as I had hoped. Luckily when I mixed banana slices and chocolate chips into the batter and topped the pancakes with maple syrup and Coconut Cashew Cream they were super tasty and the less-than-fluffy texture was hardly noticeable.
I’m going to keep experimenting with this recipe and I would love to hear any feedback if you try it! I’ll keep you guys updated as I work on the recipe…because we all know pancakes are very important.
Ps- pancakes with hearts on them are always more fun!
- 1 tbs ground flax seed
- 1 cup buckwheat flour
- 1 tsp baking soda
- ⅛ tsp salt
- ⅛ tsp cinnamon
- ¼ cup mashed banana
- 1¼ cup non-dairy milk
- 1 banana, cut into small pieces
- handful of chocolate chips
- oil for frying (I used coconut)
- Prepare flax "egg" by stirring ground flax seed together with 3 tbs warm water in a small cup. Let sit for at least 10 minutes before using.
- In a large bowl whisk together flour, baking soda and salt.
- In a small bowl combine mashed banana, milk and flax "egg". Stir contents into large bowl until thoroughly mixed. Fold in banana pieces and chocolate chips.
- In a large pan on the stove, heat just enough oil to cover pan at medium heat.
- Pour about ¼ cup batter per pancake onto pan. Let cook for 3-5 minutes until batter bubbles then flip and cook on other side for 3-5 minutes. Repeat until all batter is used.
- Serve and top with maple syrup, non-dairy butter and/or cashew cream.