Buckwheat is one of the best flours to use in pancakes. Not only is it a great alternative if you have sensitivity to gluten, but it also packs a punch of healthy fiber, protein, and iron (12% of your recommended daily amount in just 1/2 cup!) I personally love the Bob’s Red Mill brand, which is organic. Buckwheat flour has a distinctive dark color and a unique flavor that definitely comes through in these pancakes. It tastes faintly seed-like and very wholesome and rich, making these pancakes a filling and nourishing breakfast! I decided to keep things super simple and used only five ingredients, but in reality you could probably pare it down to 4 if you omit the coconut yogurt. I hope you try and enjoy them!
- 1/2 cup buckwheat flour
- 1 small banana
- 1/2 cup almond milk
- 1 tbsp almond butter
- 2 tbsp coconut yogurt
- Optional: 1/2 tsp baking powder
- Mash the banana in a medium-sized mixing bowl until completely liquified.
- Add almond milk, almond butter, and coconut yogurt and whisk until everything is completely incorporated.
- If you’re adding baking powder, whisk it with the buckwheat flour in a separate bowl. If not, simply mix the buckwheat flour into your wet mixture. Stir until just combined.
- Heat a pan over low-medium heat (mine was set to 4/10) and spray with a bit of coconut oil.
- Pour tbsp-sized dollops of batter onto the pan and let them cook until bubbles are bursting on the surface and they are beginning to set. You should be able to insert a spatula easily underneath them. If you can’t, let them cook a minute more. Flip and cook on the other side for 1-2 minutes longer. Makes about ten 3-inch pancakes.