Buckwheat Banana Pancakes

Photo Credit: Grandmother's Kitchen

In Grandmother's Kitchen we are trying new recipes all the time and experimenting with some of the products available that offer a gluten free version of eating. The flour that we used for these pancakes is gluten free Arrowhead Mills, Organic Buckwheat flour. This is a simple no fuss recipe and we didn't use a rising agent or any sweetener other than the natural sweetness from the banana.

This forms a flat but flavorful pancake. We experimented with this recipe and did a couple other versions, one of which included grating up an apple and stirring it into the batter. We found that slicing the banana rounds on top was a bit 'fussy' and time consuming when cooking for a group. Instead of slicing the banana into rounds, we found that it worked well to mash the banana instead and stir it into the batter.

When cooking for a hungry group, double the ingredients and if you want the apple just grate it into the batter. If you find the batter too thick, just add a bit more milk. This is a very nutritious and no-fuss pancake.

Nutrition Facts for: Buckwheat Banana Pancakes From Grandmother's Kitchen
Ingredients: Buckwheat flour, Himalayan sea salt, eggs, olive oil, vanilla flavored almond milk, bananas.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 4 servings. * Per Serving: Calories 333, Calories from Fat 192, Total Fat 21.3g 33%, Saturated Fat 4.1g 20%, Cholesterol 87mg 29%, Sodium 645mg 27%, Potassium 343mg 10%, Carbohydrates 31.1g 10%, Dietary Fiber 3.8g 15%, Sugars 7.3g, Protein 8.9g, Vitamin A 3%, Vitamin C 4%, Calcium 10%, Iron 9%

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