Buckwheat Pancake Recipe: Delicious and Healthy Snack

It’s wonderful to make delicious and nutritious pancakes without traditional ingredients like flour and eggs. Buckwheat flour is a great choice for making such pancakes, as it’s naturally gluten-free and has a nutty flavour. Buckwheat is considered a pseudo-millet, and therefore this Buckwheat pancake would not qualify, technically, as a millet recipe

These Buckwheat and banana pancakes are a delicious and nutritious breakfast option for those following a vegan or plant-based diet.

Here’s a simple recipe to make these pancakes:

Ingredients for Buckwheat Pancake:

• 2 Small Ripe Bananas (about 120 gr) – Or 1 Large Ripe Banana
• 240 ml (1 cup) Low-fat milk or vegan milk.
• 130 gr (1 cup) Buckwheat Flour
• 1 teaspoon Baking Powder
• 1 tbsp. Sugar
• 1 pinch Salt
• 60 ml Maple syrup
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Cinnamon Powder
• Butter or Oil to grease to pan
• Ghee or butter

Method:

1. In a large mixing bowl, combine the buckwheat flour, baking powder, and cinnamon powder. Mix well.
2. In another bowl, mash the ripe banana until it’s smooth. Add the maple syrup or agave nectar, milk, vanilla extract, and a pinch of salt. Mix until everything is well combined. (You can use dairy milk or plant-based milk like soy, almond, or oats milk)
3. Pour the wet mixture into the dry mixture and stir until you have a smooth batter. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat. You can add a little ghee or butter or use a non-stick cooking spray to prevent sticking.
5. Once the pan is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread it out into a circular shape.
6. Cook the Buckwheat pancakes for 2-3 minutes on one side until you see bubbles forming on the surface and the edges start to set.
7. Flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until they are golden brown and cooked through.
8. Remove the pancakes from the pan and keep them warm. You can place them in a low oven or cover them with a clean kitchen towel to keep them warm while you cook the remaining pancakes.
9. Repeat the process until you’ve used all the batter.
10. Serve your vegan buckwheat and banana pancakes with your favourite toppings, such as fresh fruit, maple syrup, chopped nuts, or a dollop of dairy-free yogurt.

Expert tips:

Stir batter lightly and quickly with a whisk until smooth: Mixing the batter gently and quickly ensures that the pancakes will be light and fluffy. Overmixing can make them tough.

Rest batter for 5 minutes, but no longer before frying buckwheat banana pancakes: Allowing the batter to rest briefly gives the baking powder time to activate and helps the pancakes rise. However, don’t let it rest too long, as it might become too thick.

Preheat a well-seasoned cast iron or non-stick skillet: A properly preheated skillet ensures even cooking and helps prevent sticking. Cast iron and non-stick skillets are both good choices for making pancakes.

Cooked pancakes can be kept on a plate covered with a domed lid while you finish cooking them all: Keeping the buckwheat pancakes warm under a lid ensures they stay at the desired temperature and retain their moisture.

You can also keep the plate of buckwheat banana pancakes warm in an oven set to 170 degrees: This is a great option if you want to keep the entire batch warm while you finish cooking. Just make sure not to leave them in the oven for too long, as they can become dry.

By following these tips, you’ll be well on your way to making the most irresistible buckwheat banana pancakes possible. Enjoy your delicious, healthy breakfast!