Gluten-Free Blueberry Banana Buckwheat Pancakes recipe
All Recipes Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Ingredients
- 1 cup buckwheat flour ½ teaspoon ground cinnamon ¼ teaspoon Himalayan pink salt 1 cup coconut milk 2 eggs 1 tablespoon raw honey 2 tablespoons butter, divided ½ teaspoon baking soda 1 cup fresh blueberries 1 banana, mashed
Nutrition Info
- 238.5 caloriescarbohydrate: 26.3 gcholesterol: 64.7 mgfat: 14.1 gfiber: 3.6 gprotein: 5.6 gsaturatedFat: 10.2 gservingSize: -sodium: 257.3 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Blueberry Banana Buckwheat Pancakes
Directions
-
Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center, fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.
Fold blueberries and banana into the batter, stir gently to combine.
Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle, cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.