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2 Comments A great start of the day with a stack of gluten free buckwheat pancakes. I like to serve mine with banana and honey.
Buckwheat pancakes with yogurt
Growing up every so often my dad would go into the kitchen and make a stack of pancakes. Usually on a weekend where we would all be home and anxiously wait for those first pancakes to come out of the kitchen. Our family was rather large with four kids, so imagine how high that stack of pancakes had to be to serve every one!
Now that I am all grown up and living on my own I rarely make pancakes. I love m but it always seems so much work to make them. These buckwheat pancakes do have a rather long list of ingredients but they are easy to make. So don’t be scared of that list.
Fairly sweet
The buckwheat pancakes are already fairly sweet without adding additional honey on top while serving. You don’t need anything extra as the banana inside and the honey in batter already provide a hint of sweetness. But you can of course add extra honey if you want to.
For variety I included two different kinds of flour in here. Oat flour is not something you find every day but you can easily create it yourself. Just add some oats to a food processor and blend until you’re left with a fine powder. You can use that in these pancakes. I have also added things like flax seed in there to give it a bit of boost in terms of fibre.
Four
The total recipe made four thick (but small) buckwheat pancakes. It’s easy to double or triple the recipe though, so if you want more pancakes just multiply the ingredients.
Also make sure to check these other gluten free pancakes!
Yogurt banana buckwheat pancakes
Ingredients
- 1/4 cup buckwheat flour
- 1/4 cup oat flour easy to make by finely grinding rolled oats
- 1/2 tbsp flax seed
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 8 tbsp greek yogurt
- 1/2 tbsp honey
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1 banana pureed
- 1/2 tbsp oil for baking
Instructions
- Combine the flours with the flax, baking soda, salt and baking powder and mix. Add the rest of the ingredients except the banana and mix it well until you have a thick batter.
- Add the banana puree and mix with the rest of the batter
- Heat a frying pan with oil and bake the pancakes. It’s easiest to add the batter one tablespoon at the time and put enough in to have a fairly round and thick enough pancake. They are quite soft so wait a sufficient amount of time before turning them over and browning the other side. It should take about 2 minutes each side.
- Once cooked serve with extra banana and some honey
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Tried making this but didn’t have bicarbonate/baking soda or honey so left these out.
Found my pancakes were mush in the middle. They didn’t set even on a low slow cook and so I ended up putting the mix back in the blender with 2 eggs and a bit more baking powder.
Added some rolled oats for texture (didn’t blend) and came out really nice 🙂
I was looking for a high protein recipe so adding the eggs 🥚 was great for my needs. Maybe don’t attempt if you don’t have the bicarb!
Glad you made it work! I would think not having the baking soda shouldn’t make that big of a difference though. But anyway, glad it worked out!