Instructions
- 1
Mash the bananas in a large bowl.
- 2
Add all of the remaining ingredients and stir until well combined. If your batter seems too runny, let the mixture sit for 5 minutes to thicken slightly.
- 3
Preheat a non-stick large pan over medium heat, and add some oil. When hot, dollop about 30 g of batter into the pan, using the back of your spoon to shape the batter into round pancake shapes.
- 4
When lightly golden on the bottom, flip, and let cook on the other side.
- 5
Add desired toppings, and enjoy!
Notes
† Nutrition tip: aim to use plant-based milk that is fortified with calcium. Storage: Best if enjoyed the day they are made, but they also freeze well with parchment paper in between each pancake so they don’t stick together. If frozen, enjoy within 1 month. To reheat from frozen, pop in the toaster or oven to defrost and enjoy. Serves well with maple syrup.
Buckwheat Pancakes
Fluffy, vegan buckwheat pancakes naturally sweetened with ripe bananas and spiced with cinnamon and optional pumpkin spice. Made with plant-based ingredients for a nutritious breakfast, topped with fresh mixed berries and creamy almond butter. Perfect for a quick, healthy start to your day.
Prep: 10 min
Cook: 15 min
Total: 25 min
Breakfast
View sourceIngredients11
4 serves
MetricPancakes
- 2 ripe bananas
- 12 g ground flaxseeds
- 237 ml unsweetened soy milk
- 125 g buckwheat flour
- 4 g baking powder
- 2 g ground cinnamon
- 5 ml pure vanilla extract
- 1 g salt
- 1 g pumpkin spice mix
Toppings
- 150 g fresh mixed berries
- 45 g almond butter
Nutrition FactsPer serving (4 servings)
295cals
47g
Carbs
64% cals
10g
Fat
31% cals
10g
Protein
14% cals
Calories295.0 kcal (15%)
Carbohydrates47.0 g (17%)
Protein10.3 g (21%)
Total Fat10.1 g (13%)
Saturated Fat1.1 g (6%)
Unsaturated Fat9.0 g (60%)
Trans Fat0.0 g
Sugars10.7 g (21%)
Fiber8.9 g (32%)
Cholesterol0.0 mg (0%)
Sodium292.0 mg (13%)