Yogurt banana buckwheat pancakes
If you want this dairy free as well you could substitute the yogurt with soy yogurt.
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
Calories: 132kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 208mg | Potassium: 232mg | Fiber: 2g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg