Gluten-Free Banana Buckwheat Pancakes
Fluffy GF banana pancakes are very easy to make and taste great! They're a very good option to start your day.
Ingredients
- ½ cup buckwheat flour
- ½ cup brown rice flour
- 2 teaspoon baking powder
- Pinch of salt
- 1 tablespoon brown sugar or muscovado
- 1 medium banana mashed
- 1 egg room temperature
- 1 cup milk
- 2 tbsp coconut oil
Instructions
- In a small bowl whisk together the buckwheat flour, brown rice flour, baking powder, salt, and sugar.
- In a medium bowl mix mashed bananas, eggs, milk, and oil. Pour in the flour and mix until combined.
- Heat a nonstick frying pan over medium heat and spray with oil.
- Pour a little of the preparation, depending on the size of pancakes that we want, 1/4 cup approximately.
- Flip when bubbles start appearing on the surface and cook until cooked through. The first one never goes very well but later gets better.
- Repeat with the remaining batter.
- Top with yogurt, fresh fruits, honey, or any combination you like.
Notes
Keep banana pancakes leftovers in an airtight container in the fridge for about 5 days up to a week. Add the toppings when you are going to serve them, so if there are leftovers and you want to save them they will not get wet.