Whip up a batch of these wholesome Buckwheat Banana Pancakes for a delicious and healthy breakfast. These pancakes are incredibly easy to make and offer a nutritious twist on a classic. You’ll love starting your day with these fluffy, flavorful stacks.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture. Use very ripe bananas for the best flavor.
- Buckwheat Flour: Provides a unique, earthy flavor and added nutrients. You can substitute with whole wheat flour if preferred, but it won’t be a Buckwheat Banana Pancake.
- Plant-Based Milk: Any non-dairy milk works well (almond, oat, soy). Dairy milk can also be used.
- Baking Powder: Crucial for light and fluffy pancakes.
- Maple Syrup/Sweetener: For added sweetness. Adjust to your taste or omit if your bananas are very ripe.
Ingredients:
- 2 very ripe bananas, mashed
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 cup plant-based milk
- 1 tablespoon maple syrup or other liquid sweetener (optional)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon coconut oil or neutral oil, for cooking
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3
- Tools Needed: Large mixing bowl, whisk, non-stick pan or griddle, spatula, measuring cups and spoons.
Step-by-Step Instructions:
1. Mash the Bananas
In a large mixing bowl, thoroughly mash your ripe bananas until mostly smooth. A few small lumps are perfectly fine for texture.
2. Combine Dry Ingredients
Add the buckwheat flour, baking powder, cinnamon (if using), and salt to the bowl with the mashed bananas. Whisk these dry ingredients together to ensure they are well combined.
3. Mix Wet Ingredients
Pour in the plant-based milk, maple syrup (if using), and vanilla extract (if using) into the bowl. Mix everything until just combined. Be careful not to overmix the batter; a few small lumps are acceptable. Overmixing can lead to tough pancakes.
4. Heat Your Pan
Place a non-stick pan or griddle over medium heat. Add a small amount of coconut oil or neutral oil and allow it to melt and coat the pan evenly.
5. Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping. Adjust heat as needed to prevent burning.
6. Serve Immediately
Serve your healthy banana pancakes warm with your favorite toppings like fresh fruit, a drizzle of maple syrup, or a dollop of yogurt. Enjoy your delicious Buckwheat Banana Pancakes!
Variation Ideas:
- Add a handful of blueberries or chocolate chips to the batter for extra flavor.
- Stir in a tablespoon of chia seeds or flax seeds for added fiber and omega-3s.
- Top with chopped nuts like walnuts or pecans for a delightful crunch.
- Replace a portion of the milk with mashed pumpkin puree for a seasonal twist.
Storage Instructions:
Store any leftover Buckwheat Banana Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a toaster, microwave, or on a warm pan until heated through.
Frequently Asked Questions (FAQ):
Q: Can you make these Buckwheat Banana Pancakes gluten-free?
A: Yes, buckwheat flour is naturally gluten-free, making these pancakes suitable for a gluten-free diet.
Q: What if you don’t have very ripe bananas?
A: You can still make them, but the pancakes might not be as sweet. You might want to add a bit more sweetener to compensate.
Q: Can you prepare the batter ahead of time?
A: It’s best to cook the healthy banana pancakes immediately after mixing for the fluffiest results, as the baking powder starts to activate.
Q: How do you know when to flip the pancakes?
A: Look for bubbles forming on the surface of the pancake and slightly set edges before flipping.
Q: Are these Buckwheat Banana Pancakes freezer-friendly?
A: Yes, you can freeze cooked pancakes by placing parchment paper between them and storing them in a freezer-safe bag for up to 1 month.
Q: Can you make this recipe without oil?
A: You can use a well-seasoned non-stick pan without oil, or a small amount of cooking spray, but a little oil helps with browning and flavor.
