This is a really simple nutritious buckwheat banana pancake recipe that takes under 15 minutes to make. Since giving birth to my second child, time is really limited, so I’m always looking for quick nutritious food to make. You can add even more nutrition to this recipe by adding lots of healthy toppings too. Both my daughters love them.
Why l use Buckwheat Flour
These buckwheat banana pancakes are packed with fibre, protein and healthy fats. They are also vegan (if you make with plant based milk, and select appropriate toppings) and are naturally gluten free. I love buckwheat flour and try to cook with it as much as possible. I am vegetarian and like to ensure l am including complete protein foods to my diet. Buckwheat contains all nine essential amino acids that the body must get from food. Buckwheat is one of the few plant foods that is a complete protein – so really good if you follow a vegetarian or vegan diet.
The food that we eat as a family has to be suitable for a number of allergies – nuts, gluten, linseed and more recently dairy. These pancakes enable us to cook one recipe, then we can each select toppings that work around our individual allergies. They have also been suitable to give my baby as part of introducing solids. I gave them around 8 months – they are soft enough for her to munch on without teeth! I’m not a weaning expert though, so please make sure they are soft enough for your baby.
I have stated that you should make about 6 pancakes with the volume of ingredients – but this is dependant on the size of pancakes you make. I make a variety of small/medium ones. And l sometimes double up the mixture if we want more!
Enjoy!
Buckwheat Banana Pancakes
6
servingsIngredients
2 ripe bananas
1 tbsp ground chia seeds
1 cup milk*
1 cup buckwheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
pinch of salt (l use sea salt)
1 tsp coconut oil for frying (sometimes l need to add more if my pancakes start sticking to the pan)
- Topping Suggestions
Handful of blueberries
Handful of sliced strawberries
Handful of mixed nuts
Spoonful of greek yoghurt or dairy free alternative
Directions
- Peel and mash bananas in mixing bowl
- Add all other ingredients and mix well
- Preheat pancake/frying pan over medium heat and add oil
- When hot, add a large dollop of your mixture to the pan, and then use the back of a spoon to shape into round pancakes
- Cook for around 2 mins, until there are lots of bubbles on the top, then flip and cook the other side for 1-2 minutes
- Set aside then continue until the mixture has been used up (add more coconut oil if needed)
- Serve with your favourite toppings
Notes
- * milk of your choice – l use oat milk just now, but alternative plant and cows milk can be used too
If you enjoyed this recipe and would like to receive more from me, you can sign up for my newsletter here and receive my free food swap guide too!
Kerry xx