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3 Ingredient Buckwheat Pancakes
These 3 ingredient buckwheat pancakes make a delicious, nutritious, and simple breakfast recipe – that also happens to be gluten free, dairy free, and egg free.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 214 kcal
Ingredients
For the pancakes:
- 1 large ripe banana, mashed
- ½ cup whole grain buckwheat flour
- ¾ cup unsweetened almond milk
For topping (as desired):
- Pure maple syrup, sliced bananas, peanut butter, etc.
Instructions
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Combine the mashed banana, buckwheat flour, and almond milk in a small bowl. Let sit for a few minutes.
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Heat a large skillet over medium heat. Grease with cooking spray or olive oil. Pour the batter into the skillet to form two pancakes. Cook for 1-2 minutes per side, then remove to a plate and set aside. Repeat in batches until all batter is used.
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Serve with your desired toppings, like pure maple syrup, sliced bananas, peanut butter, or blueberries.
Recipe Notes
- The banana used for this recipe should have brown spots; this will be easier to mash and lends sweetness to the pancakes.
- Be sure to grease the pan between batches, otherwise pancakes may stick.
- This recipe makes 8 small pancakes. The nutrition analysis below assumes 2 servings, each with 4 pancakes.
Nutrition analysis (approximate per serving, does not include toppings): 214 calories, 2 g fat, 0 g saturated fat, 60 mg sodium, 45 g carbohydrate, 11 g fiber, 8.5 g sugar, 5 g protein, Vitamin D: 4%, Calcium: 14%, Iron: 8%, Potassium: 10%