Submitted by: Helen Bagge
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 4
Tasty gluten-free pancakes!
1 c. buckwheat flour
1 tsp. baking soda
1 tsp. baking powder
1 pinch sea salt
1 tbsp. stevia
1 egg
3/4 c. almond milk
1 med. banana
1/2 c. chopped nuts
1 tbsp. walnut oil
Combine flour, baking soda, baking powder, salt, and stevia (to taste) in a bowl.
In a separate bowl, mash the banana. Add the egg, milk, nuts, and oil with the banana. Then mix the dry ingredients in with the wet.
Next, melt a little coconut oil or butter in a pan and add a little of the pancake batter. Cook for a few minutes on each side until cooked through. These do take longer than regular pancakes to get cooked enough on one side before you are ready to flip.
Serve topped with butter, cinnamon, nut butter, a little maple syrup, or fruit. Or eat them plain - that's the way I like them! I hope you will enjoy these as much as I do. They taste very wholesome and are very filling with the nuts. It makes enough for 4 large pancakes or 8 medium pancakes.
Email
Print
