Banana Buckwheat Pancakes

Light, fluffy, and super easy, healthy pancakes!

Course Breakfast

Cuisine American

Keyword banana, buckwheat, pancakes

Prep Time 5

Cook Time 20

Total Time 25

Servings - 4

Calories 255kcal

Author Lauren

Peel the bananas, add them to a medium bowl and mash with a fork or masher until they become a thick paste.
Add the Greek yoghurt, egg, milk, and vanilla extract to the mashed banana and mix well.
In another medium bowl, add the buckwheat flour, baking powder, cinnamon, nutmeg andchia seeds. Give the dry ingredients a quick mix with a fork.
Pour the dry ingredients into the bowl with the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix otherwise, you will end up with dense, rubbery pancakes! Don't worry about lumps, this is likely chunks of banana. (Note 6)
Heat a large non-stick frying pan over medium heat. If your non-stick pan is not as non-stick as it used to be, keep a teaspoon of extra virgin olive oil next to you and greased the frying pan using a pastry brush after every 2-3 pancakes.
Scoop 1 ladle full of batter and pour it into the hot frying pan (I used a metal spoon to scrape the batter out of the ladle). Spread the batter out to your desired thickness using the back of the ladle or a spoon.
Cook the pancake for roughly 2 minutes or until the batter gets a lot of bubbles. If thesides stick to your spatula when you go to flip, it's not ready yet. Flip the pancake over and cook for another 1-2 minutes. Once cooked, flip the pancake onto a plate, set aside and repeat steps 6 and 7 until you have no batter left.
Serve topped with some fruit, nuts, or other favourite toppings!

Bananas - The riper the better!
Vegan - Substitute the egg for 3 teaspoons of flaxseed meal mixed with 2 tablespoons of water (let thicken before adding) and switch to an unsweetened plant-based milk (preferably calcium fortified.
Vanilla extract - Is more natural and gives a stronger flavour than vanilla essence.
Buckwheat flour - Always double check to make sure the buckwheat flour you have is certified as gluten free. Some buckwheat flours may be manufactured in facilities that make gluten containing products, so there is a risk of cross contact. If you're planning on using wholemeal flour instead, be mindful that it contains gluten and will no longer be suiitable for someone with coeliac disease.
Nutmeg - I grated my own from a wholenutmeg. However, this ingredient can be left out without affecting the flavour too much.
Batter - You want the batter to be thick but pourable, but if your batter seems too thick, just add a splash more milk
Storage - These pancakes will last in an airtight container in the fridge for up to 3 days. Otherwise you can freeze them. Let the pancakes cool completely, and layer them between sheets of waxed paper in a freezer safe container or snap lock bag. They should keep for up to 2 months in the freezer.
Nutrition - Calculated per serve, assuming 3 serves.