Description
Delight in these wholesome Gluten-Free Banana Pancakes made with nutritious buckwheat flour and ripe bananas. Perfectly spiced with cinnamon and naturally sweetened, they offer a fluffy, flavorful breakfast option that’s easy to prepare and caters to gluten-sensitive diets.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup buckwheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp cinnamon powder
Wet Ingredients
- 2 ripe bananas
- 3 tbsp coconut oil (or vegetable oil)
- ¼ cup sugar
- 1 cup Greek yogurt
- 1 tsp vanilla extract
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together buckwheat flour, baking powder, baking soda, salt, and cinnamon powder until well combined to ensure even distribution of leavening agents and spices.
- Mix the wet ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add the coconut oil, sugar, Greek yogurt, and vanilla extract, then stir until smooth and homogeneous.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl and gently fold until just combined, avoiding overmixing to keep the pancakes tender.
- Heat the skillet and cook pancakes: Preheat a non-stick skillet over medium heat and lightly grease it with coconut or vegetable oil. For each pancake, scoop approximately ¼ cup of batter onto the skillet. Cook for 2 to 3 minutes on one side until bubbles form on the surface and edges look set, then flip carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve: Remove pancakes from the skillet and serve immediately while hot. Top with maple syrup, fresh berries, or your favorite toppings to enjoy a delicious breakfast treat.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Be careful not to overmix the batter to maintain light and fluffy pancakes.
- Keep pancakes warm in a low oven if cooking for a crowd.
- Substitute Greek yogurt with a dairy-free alternative to make this recipe dairy-free.
- If using vegetable oil instead of coconut oil, choose a neutral-flavored oil.
- Buckwheat flour gives a nutty flavor and is naturally gluten-free but results in a denser texture than all-purpose flour.
