Gluten Free Blueberry Banana Buckwheat Pancakes Recipes

BLUEBERRY BANANA BUCKWHEAT PANCAKES

Steps:

• In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, milk, honey, vanilla, eggs, and butter.
• Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
• Preheat a large nonstick griddle or skillet over a medium flame.
• Ladle the batter onto the skillet with a 1/4-cup measure.
• Place about 5-6 blueberries and 3-4 slices of banana on top of each pancake and continue to cook until the pancakes turn golden brown on the bottom and bubbles are forming on top.
• Flip the pancakes and cook the other side until golden brown, about 1-1/2 minutes.
• Serve with pure maple syrup.

GLUTEN-FREE BUCKWHEAT BANANA PANCAKES

Steps:

• In a large bowl, mix the buckwheat flour, ground flax, salt, baking powder and baking soda.
• Add mashed banana, vegan milk and agave syrup to the dry ingredients and mix to combine, until you obtain a thick but runny batter.
• Grease a cast-iron skillet and heat over medium heat.
• Scoop 1/4 cup batter into the skillet and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
• Transfer on a plate and cover with a clean towel to keep warm.
• Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
• Before serving, top with banana slices, toasted almonds and a drizzle of organic raw honey.

BLUEBERRY BUCKWHEAT PANCAKES

Steps:

• In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
• Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.