Best Gluten Free Blueberry Banana Buckwheat Pancakes Recipes

Gluten-Free Buckwheat Banana Pancakes image

Provided by The Awesome Green

Time 25m

Number Of Ingredients 11

1 cup buckwheat flour
1 tbsp agave syrup
1&1/2 cup unsweetened almond milk
1 ripe banana (mashed)
2 tbsp ground flax
1 tsp baking powder
1 tsp baking soda
1 tsp freshly squeezed lemon juice
1/8 tsp pink Himalayan salt
Coconut oil (for the skillet)
Toasted almonds (banana slices,diced strawberries and maple syrup to serve)

Steps:

In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda.
Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
Grease a cast-iron skillet and heat over medium heat.
Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
Transfer on a plate and cover with a clean towel to keep warm.
Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.

Nutrition Facts : Calories 197 kcal, ServingSize 1 serving

Blueberry Banana Buckwheat Pancakes image

Provided by Deborah

Categories Breakfast

Time 30m

Number Of Ingredients 14

3/4 cup buckwheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup whole milk (you can use non-fat)
1 tablespoon honey
1/2 teaspoon pure vanilla extract
2 large eggs
2 tablespoons unsalted butter, melted (you can use canola oil instead)
1 cup blueberries
1 banana, peeled and cut into thin slices
1/2 cup real maple syru

Steps:

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, milk, honey, vanilla, eggs, and butter.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
Preheat a large nonstick griddle or skillet over a medium flame.
Ladle the batter onto the skillet with a 1/4-cup measure.
Place about 5-6 blueberries and 3-4 slices of banana on top of each pancake and continue to cook until the pancakes turn golden brown on the bottom and bubbles are forming on top.
Flip the pancakes and cook the other side until golden brown, about 1-1/2 minutes.
Serve with pure maple syrup.