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Buckwheat Banana Protein Pancakes

Course Breakfast, Dessert
Cuisine American
Keyword Dairyfree, Glutenfree, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Kimberly Althauser-Lucas

Equipment

  • Non-stick cooking pan
  • Spatula

Ingredients

Pancake Batter:

  • 1 cup buckwheat flour
  • 1 tablespoon coconut sugar optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup almond milk or any plant-based milk
  • 1 ripe banana mashed
  • 1 tablespoon coconut oil or other oil of choice
  • 1 teaspoon vanilla extract

Topping & Frosting Options:

  • Maple Syrup
  • 1 scoop of chocolate Vegan Protein Powder mixed with 1/4 cup of dairy free milk.
  • 2 tbsp of PBfit mixed with 2 tbsp of water or dairy free milk.
  • Spread any kind of nut butter
  • Top with berries or sliced bananas of any kind.
  • Sprinkle Lakanto Powder Sugar
  • Shredded Coconut

Instructions

  • In a large mixing bowl, whisk together the buckwheat flour, sugar (if using), baking powder, baking soda, and salt.
  • In a separate bowl, mash the ripe banana and add the almond milk, coconut oil, and vanilla extract. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Let the batter rest for a few minutes to allow the baking powder to activate.
  • Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease it with additional coconut oil.
  • Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
  • Continue until all the batter is used.
  • Serve the pancakes warm with your favorite toppings, such as sliced bananas, berries, maple syrup, or a sprinkle of nuts.