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The ingredients needed to make Buckwheat banana pancakes:
- You need 2 ripe bananas, mashed
- Prepare 64 g buckwheat flour
- Get 2 tablespoons oil, plus extra for frying
- You need 2 tablespoons water
- Get 1 teaspoon ground cinnamon
- Prepare 1 teaspoon vanilla extract
- Take Half teaspoon baking soda
- You need 2 teaspoons apple cider vinegar
Steps to make Buckwheat banana pancakes:
- Mix all ingredients in a lage bowl till combined. The batter will be quite thick
- Heat some oil in a frying pan, just enough to coat the bottom, heat on medium
- Scoop using an ice cream scoop or 2 large desert spoon full of batter onto the frying pan. Flatten the batter so the pancake is half centimeter thick and even.
- Cook the pancake for 4 mins until the top starts to bubble and sides are cooked. Flip the pancake and cook for 4 mins on the other side or until evenly brown and cooked through. Repeat with the rest of the batter, should make 5 or 6 pancakes.
- Top with your toppings of choice, I used syrup and almond butter. Enjoy!
This gluten free, heart-healthy breakfast is nutritious, filling, and wonderfully delicious. Buckwheat flour comes from the grain-like seeds of the buckwheat plant, which is actually related to rhubarb rather than wheat. Feast on these amazing banana buckwheat pancakes from The Wheatless Kitchen! Each nutty pancake has chunks of sweet banana and is topped with an irresistible blackberry compote. These banana buckwheat quinoa pancakes are the perfect way to start your day!
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