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Two plates of pancakes with chocolate hazelnut spread.
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Banana Buckwheat Pancakes, revisited

Author: Erika Kwee

Ingredients

  • ¼ cup buckwheat flour
  • ¼ cup oat flour you can grind rolled oats into flour using a food processor or blender
  • ½ tablespoon ground flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup almond milk or milk of choice + a dash of apple cider vinegar (for acid to react with the baking soda)
  • 2 tablespoons sugar
  • ½ tablespoon oil
  • ½ teaspoon vanilla
  • 1 medium banana sliced

Instructions

  • Whisk all dry ingredients together (buckwheat through salt). Add the almond milk, syrup, sugar, vanilla and stir until just combined. If the texture looks too thick, add another tablespoon or two of milk.
  • Heat a pan over medium heat, grease with a little oil and dollop tablespoons of batter into the pan. Press slices of banana into each pancake. Once the top of the pancake looks dry, flip and cook for another minute or two until fully cooked through.
  • These pancakes are not super sweet on their own, so serve immediately with a bunch of maple syrup, Nocciolata and/or nut butter!