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Banana Buckwheat Pancakes
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Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Course:
Breakfast
Keyword:
Gluten-free, Low-FODMAP
Servings:
4
Calories:
299
kcal
Author:
Donna Hay
Ingredients
¾
cup
buckwheat flour
¾
cup
spelt flour
3
tsp
baking powder
1
tsp
ground cinnamon
¾
cup
mashed banana
(about 3)
1
egg
(large)
¼
cup
maple syrup
(plus extra to serve)
¾
cup
milk
unsalted butter
(to grease the pan)
store-bought, unsweetened vanilla yogurt
(to serve)
extra banana
(sliced, to serve)
Instructions
Place ¾ cup buckwheat flour, ¾ cup spelt flour, 3 teaspoons baking powder and 1 teaspoon ground cinnamon in a large bowl and mix to combine.
Add 3 bananas, 1 large egg, ¼ cup maple syrup, and ¾ cup of milk and whisk until smooth.
Heat a little of the butter in a non-stick frying pan over medium heat.
Add ⅓ cup of the batter to the pan and cook for 2 - 3 minutes each side or until golden. Set aside and keep warm.
Repeat with the butter and remaining batter.
Divide pancakes between serving plates and top with yogurt and extra banana. Drizzle with extra maple syrup to serve.
Nutrition
Nutrition Facts
Banana Buckwheat Pancakes
Amount Per Serving
Calories
299
Calories from Fat 27
% Daily Value*
Fat
3g
5%
Saturated Fat 1g
6%
Cholesterol
43mg
14%
Sodium
44mg
2%
Potassium
794mg
23%
Carbohydrates
61g
20%
Fiber 7g
29%
Sugar 20g
22%
Protein
9g
18%
Vitamin A
175IU
4%
Vitamin C
4mg
5%
Calcium
262mg
26%
Iron
3mg
17%
* Percent Daily Values are based on a 2000 calorie diet.
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