Gluten-free Banana Pancakes
Fluffy and soft gluten-free banana pancakes for your eating pleasure! With a wonderful banana and cinnamon flavor, these buckwheat pancakes are perfect for a healthy delicious breakfast or snack!
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 Bananas, ripe
- 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 a small ladle full of batter on the skillat. Let the pancake cook 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!
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