Ingredients

  • 1/4 cup buckwheat flour
  • 1/4 cup rolled oats (ground into flour in a food processor or blender)
  • 1/2 tablespoon flax seed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons plain yogurt (I used regular, not Greek, but Greek yogurt would probably work)
  • 5 tablespoons almond milk (or milk of choice)
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 banana (medium, sliced)
  • 1/2 tablespoon oil (optional)

Directions

  1. Preheat a large skillet over medium heat for 3-5 minutes while you make the batter.
  2. Whisk together the flours, flax seed, baking powder, baking soda and salt. Add the yogurt, milk, maple syrup, vanilla and oil, if using. Mix until smooth (there is no gluten in this batter, so no worries about over-mixing and creating tough pancakes). Batter should be thick, but if you like thinner pancakes, add an additional tablespoon or two of milk. Fold in sliced bananas.
  3. Grease with a few drops of oil and spread around the pan. Add batter, ¼ cup at a time (batter should sizzle when it hits the pan). Cook for about 2 minutes on each side (the first pancakes will take the longest to cook) and serve warm, with lots of maple syrup, additional bananas, nuts, chocolate chips, etc.
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NutritionView more

120Calories
Sodium10%DV240mg
Fat5%DV3.5g
Protein6%DV3g
Carbs6%DV19g
Fiber12%DV3g

PER SERVING *

Calories120Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0.5g3%
Trans Fat
Cholesterol0mg0%
Sodium240mg10%
Potassium230mg7%
Protein3g6%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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