Ingredients

The following ingredients have 4 Servings
  • 2 ripe bananas
  • 1 cup milk, (or non-dairy milk)
  • 1 large egg
  • 2 tablespoons oil, (any preferred)
  • 1 teaspoon vanilla extract
  • 1 ½ cups buckwheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon (optional) ground cinnamon
  • ¼ teaspoon salt

Instruction

  • If making in a food processor or blender, place all the ingredients inside and puree until smooth and no large lumps remain. To make by hand, mash the bananas in a large bowl. Whisk in the wet ingredients and then stir in the buckwheat flour, baking powder, optional cinnamon, and salt.
  • Heat a nonstick griddle or large nonstick pan over medium heat. When hot, grease with oil, coconut oil, or butter, and pour the batter on the griddle. Cook until bubbles appear, about 2 minutes. Flip continue cooking on the other side.
  • Transfer the pancakes to a cooling rack, serve immediately, or keep the batch warm in a low oven until ready to serve.
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