Ingredients

The following ingredients have 5 Servings
  • 1 cup sliced very ripe banana ((about 1 small banana))
  • 1 cup buckwheat flour ((or whole wheat flour))
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup nondairy milk
  • 2 tablespoons canola oil or melted coconut oil
  • 1 teaspoon vanilla extract

Instruction

  • Mash the banana very smooth with a fork.
  • Stir together the flour, flaxseed, baking powder, cinnamon, and salt in a medium bowl.
  • Stir in the banana, milk, oil, and vanilla. Gently combine to make a uniform, thick batter.
  • (Or, add all ingredients to a blender except the flour. Blend until smooth. Stir in the flour.)
  • Heat a cast-iron or nonstick skillet or griddle over medium heat. Coat with neutral oil. Spoon out ¼ cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about ½-inch thick. (Add a few slices of banana on top of each if desired.) Let cook about 3 minutes or until the edges are set.
  • Carefully flip and cook for another 1-2 minutes.
  • Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200-degree-F oven.
  • Serve with maple syrup, sliced banana, or other desired topping.