These Buckwheat Banana Pancakes are a delicious gluten and dairy-free option, fluffy and moist due to the mashed banana. Loaded with nutrients, they are perfect served with maple syrup and your favorite fruits or nuts.
1: Smash one ripe banana in a large mixing bowl until you have a nearly smooth pulp.
2: Add in the egg, coconut milk, and vanilla extract, and whisk well.
3: In a separate bowl, combine buckwheat flour, baking powder, cinnamon, and salt and whisk until fully mixed.
4: Fold the dry ingredients into the wet ingredients and stir until you have a smooth batter, breaking up any clumps.
5: Fold in the sliced bananas.
6: Heat a large skillet over medium heat and grease it with cooking spray or ½ teaspoon of coconut oil.
7: Ladle pancakes into the pan, about ¼ cup at a time.
8: Flip the pancakes when bubbles appear in the center, about 2-3 minutes, and cook until light golden brown on both sides.
9: Set aside on a serving dish and continue with any remaining batter.
10: Serve with maple syrup and berries, if desired.
