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.  

Ingredients:

• 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.

Directions: 

1. In a medium mixing bowl, mash the bananas and then whisk in all of the wet ingredients.  Combine well.  
2. In a separate mixing bowl, combine all dry ingredients.  Add dry ingredients to the wet ingredients and whisk until well combined.  
3. 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!