Banana Buckwheat Pancakes
This recipe only uses buckwheat flour so it's naturally gluten-free as there are no other flours needed in this recipe. Buckwheat flour makes a very nice yet hearty pancake because buckwheat is an ancient grain.
Ingredients
- 1 cup Buckwheat Flour
- 1 tsp baking powder
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 egg beaten
- 1 cup milk
- 1 tsp vanilla extract
- 2 Tbsp melted butter or margarine
- 1 ripe banana mashed
Instructions
- Mix dry ingredients together; add egg, vanilla, milk and butter or margarine, beating well after each addition. Add banana.
- Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
- Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown.
- Serve immediately with topping of your choice, such as fruit spread or maple syrup.