Gluten-free Banana Pancakes
These gluten-free banana pancakes are soft, fluffy, and thick, with delicious flavors of banana bread and cinnamon. Made with buckwheat flour and Greek yogurt, they're an easy, satisfying breakfast for anyone avoiding gluten - and delicious for everyone else too!
Servings: 6 Pancakes
Calories: 235kcal
Ingredients
- 1 1/4 cup Buckwheat flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1.5 tsp Cinnamon powder
- 2 Ripe bananas
- 3 tbsp Coconut oil You can use any vegetable oil you prefer
- 1/4 cup Sugar
- 1 cup Greek yogurt
- 1 tsp Vanilla extract
Instructions
- Whisk the flour, baking powder, baking soda, salt, and cinnamon powder in a bowl.
- In a large bowl, mash the bananas very well. Add coconut oil, sugar, yogurt, and vanilla extract. Whisk well.
- Combine the wet and dry ingredients and mix well. Don't overmix. This will be a thick, slightly lumpy batter. Let the batter rest for 10 -15 minutes.
- Grease a skillet with oil or butter and heat it. Pour 1/4 cup of the batter onto the skillet. Cook the pancake for 2-3 minutes till the underside is golden and a few holes form on top of the pancake.Carefully flip it over. Cook on the other side till golden brown, about 1-2 minutes. Repeat till all the batter is used up.
- Serve warm with sliced bananas and maple syrup. Enjoy!
Video
Nutrition
Serving: 1Pancake | Calories: 235kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 310mg | Potassium: 338mg | Fiber: 4g | Sugar: 15g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg