I’ve been trying to incorporate buckwheat into my family’s diet more often because it’s one of the few grains that counts as a complete source of protein. Despite having wheat in its name, it actually contains no wheat or gluten so it’s perfect for anyone on a gluten-free diet.
- 2 very ripe bananas
- 1 egg or chia egg*
- 1 cup milk of choice
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup + more for serving
- 1/2 cup buckwheat flour
- 2/3 cup oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- Butter or oil, for greasing the pan
*to make a chia egg, mix 1 tbsp chia seeds with 3 tbsp water. Let sit 5-10 mins until a gel forms.
- In a medium mixing bowl, mash the bananas and then whisk in all of the wet ingredients. Combine well.
- In a separate mixing bowl, combine all dry ingredients. Add dry ingredients to the wet ingredients and whisk until well combined.
- Preheat a skillet on medium-low heat. Brush with either butter or oil and pour 1/4 to 1/3 cup of the batter onto the skillet. Cook for a few minutes until bubbles form on top, and then flip over and cook a 1-2 mins more. Makes 6-9 pancakes, depending on size. Serve with maple syrup and fresh fruit. Enjoy!